Blue Cheese, Walnut, and Chicory Salad recipe
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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
Nutrition Info
- 644.2 caloriescarbohydrate: 27.5 gcholesterol: 21.3 mgfat: 55.4 gfiber: 18.3 gprotein: 17.7 gsaturatedFat: 11.1 gservingSize: -sodium: 710.9 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Blue Cheese, Walnut, and Chicory Salad
Directions
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Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
Cut radicchio in half, cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.