Chicory-tangerine salad with mustard butter baguette

Fresh, light, healthy and low FODMAP. All this comes with our seasonal recipe. This juicy salad becomes a wholesome meal together with a crunchy mustard butter baguette.

Preparation time: 20-30 min.
Baking time: about 15 min.
Difficulty: easy
Quantity: 2 portions

Ingredients for the salad:

Ingredients for the baguette:

  • 1 spelt baguette
  • 75 g lactosefree butter (room temperature)
  • 1 tsp. Frusano German Mustard
  • 0,5 tsp. (leveled) salt
  • 2-3 branches thyme


  1. First cut the chicory in half, cut into thin slices, wash and drain.
  2. Next, peel the tangerines, quarter them and cut them into slices with a sharp knife. Place in a salad bowl with the chicory.
  3. For the salad dressing, mix together the vinegar, organic rice syrup, water and oil and season with salt and pepper. Pour the dressing over the salad and set aside.
  4. Preheat the oven to 200 °C top/bottom heat.
  5. Then take the spelt baguette out of the package and make several cuts with a bread knife. The slices should be about 1-1.5 cm thick. Important: Do not cut through the bread completely.
  6. Now put the butter in a bowl and add the mustard, salt and the thyme leaves. Pro-cess with a fork into a homogeneous mass. Then spread the mustard butter between the baguette slices.
  7. Finally, place the baguette in the preheated oven and bake for about 15 minutes un-til golden brown. Scatter the walnuts over the salad and serve with the freshly baked baguette.

Have fun preparing and enjoy!