Peel and finely dice the shallot. Mix shallot, vinegar, salt and aniseed and fold in oil drop by drop. Roast walnuts in a pan without fat for approx. 3 minutes. Clean, wash and quarter the chicory.
Cut out the stalk and cut leaves into wide strips. Wash apples. Peel the mango. Cut both towards the core into approx. 0.5 cm thick slices. Cut slices into sticks. Mix the prepared ingredients and leave to stand for about 5 minutes.
Arrange salad on plates and serve. Garnish with mango wedges as desired.