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Blue Cheese, Walnut, and Chicory Salad
Blue Cheese, Walnut, and Chicory Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Transform bitter chicory with tangy blue cheese, toasted walnuts, and sweet mustard vinaigrette for a delicious twist!
Ingredients:
  • 1 cup chopped walnuts
  • 2 tablespoons Dijon mustard
  • 6 tablespoons rice vinegar
  • 3 tablespoons balsamic vinegar
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup olive oil
  • 1 head radicchio
  • 4 heads Belgian endive
  • 4 ounces blue cheese, crumbled
Instructions:
  • Toast walnuts in a dry pan over medium heat, stirring occasionally, until they are hot to the touch and golden brown, approximately 5 minutes.
  • In a bowl, combine Dijon mustard, rice vinegar, balsamic vinegar, and pepper to make the dressing. Slowly pour in olive oil, whisking continuously, until the dressing thickens and coats the back of a spoon. Adjust seasoning to taste.
  • Halve the radicchio and remove the core with 2 angled cuts. Cut each half in half again and slice across into roughly 1-inch pieces. Remove the root ends of the endive, peel off roughly 1/3 of the leaves for presentation, and slice the remaining endive into 1/2-inch pieces.
  • Combine the radicchio and endive in a bowl, gently tossing to separate the leaves. Add half of the walnuts and half of the blue cheese, then pour in the dressing and mix by hand until everything is evenly coated.
  • Arrange endive spears elegantly on a serving plate. Top with salad, then generously sprinkle with remaining walnuts and blue cheese.

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