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Caramelised Scallops With Beetroot, Walnuts And Witlof Recipe

kept byjenellebaur

1 bunch baby beetroot, scrubbed
1 green apple, quartered, cored
2 red witlof (Belgian endive), leaves separated
100g wild rocket leaves
8-12 scallops, cleaned
1 tablespoon olive oil
2 tablespoons roughly chopped walnuts, toasted


1/4 cup (60ml) olive oil or walnut oil (see Notes)
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard



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