Description
This Blue Cheese, Walnut, and Chicory Salad offers a delicious blend of bold flavors and textures. The bitterness of chicory, creamy blue cheese, and toasted walnuts are paired with a tangy mustard vinaigrette, making it a perfect side dish or light meal. Quick to prepare and highly customizable, it’s sure to become a favorite for any occasion.
Ingredients
- 1 cup chopped walnuts
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
Instructions
- Toast the chopped walnuts in a dry pan over medium heat for about 5 minutes, until fragrant and lightly browned. Set aside to cool.
- Whisk together Dijon mustard, rice vinegar, balsamic vinegar, and black pepper in a bowl. Gradually add olive oil, whisking until the dressing is emulsified and coats the back of a spoon. Adjust seasoning to taste.
- Remove wilted outer leaves from the radicchio and endives. Halve the radicchio, remove the core, and chop into 1-inch pieces. Trim the root ends of the endives, separating some whole leaves for garnish, and chop the rest into ½-inch pieces.
- In a large bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese. Pour in the dressing and toss gently to coat.
- Arrange the whole endive leaves on a platter. Mound the salad mixture on top and sprinkle with remaining walnuts and blue cheese. Serve immediately.
Notes
- For a sweeter contrast, consider adding sliced pears or apples.
- If you prefer a different nut, you can swap walnuts for pecans or almonds.
- To make a vegan version, omit the blue cheese and replace it with plant-based cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing, Toasting
- Cuisine: American, Mediterranean
