Blue Cheese, Walnut, and Chicory Salad
If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
You can use white or regular balsamic vinegar. Make sure to use a mild-flavored olive oil. I'd usually tell you to substitute any mustard you want, but please use Dijon mustard in this. You can use any blue cheese you like, but a sweeter, richer one made from cow's milk, compared to sheep's, is ideal.
You can add fresh, crisp apple or pear slices to this as well.
All dressing ingredients are "to taste" and should be adjusted for personal tastes. A bitter greens salad needs a dressing that is relatively acidic.
Add 2/3 of the dressing amount at first, then toss, and adjust with more if needed. There should be a generous amount of dressing used for this salad, and the dressing recipe may make more than you need.
