Cut chicory in half lengthwise and cut into wide strips, removing the bitter core at the root end. Rinse tomatoes and cut in half. Clean and rinse spring onions and cut into thin rings. In a large baking bowl, mix the juice of one lemon with mustard, oil, salt and pepper.
Toss the chicory with the cherry tomatoes as well as the spring onions in the vinaigrette and arrange on four plates.
The leaf salad can serve as a side dish, but also as a small meal. If you like, you can stir in fried chicken breast strips, ham or possibly shrimp. As an appetizer fit farmhouse bread and butter.
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