Preparation time: approx. 30 minutes
Per portion approx. 305 kcal / 1281 kJ
6 g P, 11 g F, 44 g CH
2 heads of chicory
400 g green grapes
½ honeydew melon
100 g dried dates
250 ml buttermilk
5 tbsp grappa
2 tbsp double cream
3 tbsp mango juice
pinch each of ground cardamom and ground cloves
50 g chopped pecan nuts
untreated edible flowers to garnish
1 Wash, dry and halve the chicory. Remove out the bitter stalk, and cut the leaves into strips. Wash and dry the grapes, then halve and scoop out the seeds.
2 Peel and halve the mango and cut the flesh away from the stone in strips. Deseed the melon and scoop out the flesh with a melon baller. Cut the core out of the dates and slice.
3 Combine the fruit and chicory in a bowl. Stir together the buttermilk, grappa, double cream and mango juice and season. Pour over the salad and garnish with the pecan nuts to serve.