- 1 tablespoon pine nuts
- 2 chicory
- 2 tablespoons olive oil
- 1 tablespoon Organic Acacia Honey
- 2 tablespoons balsamic vinegar
Toast the pine nuts in a dry frying pan until golden brown over low heat, remove and let cool. Wash the chicory and dry well. Cut the stalk and quarter the perennials (the quarters should still stick together). Heat the oil in the pan and fry the chicory quarter over medium heat 2-3 min. Pour the Organic Acacia Honey over it and deglaze with the balsamic vinegar. Simmer for 2 minutes and turn the chicory so it is coated well with the golden-brown honey balsamic mixture.
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