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Blue Cheese, Walnut, and Chicory Salad

If you don't think you'll like radicchio and endive, just wait until this salad! After we toast some walnuts on the stovetop, we mix up a Dijon mustard-based vinaigrette. We core and slice up our greens and toss them with our tangy, savory dressing, half of our walnuts, and half of our cheese. Whole spears of endive are placed on a serving plate, our crunchy salad goes on top, and is sprinkled with the rest of the toasted nuts and salty blue cheese for a picturesque meal that's as easy to prepare as it is delicious! Get Chef John's recipe for Blue Cheese, Walnut, and Chicory Salad.

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