Blue Cheese, Walnut, and Chicory Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Blue Cheese, Walnut, and Chicory Salad Recipe). 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.

Brief

Prep 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Blue Cheese, Walnut, and Chicory Salad Recipe

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

Salad

Directions

Step 1

Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted about 5 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutritional Information

Blue Cheese, Walnut, and Chicory Salad Recipe

Servings Per Recipe:4

Calories: 644.2

% Daily Value *

Protein: 17.7g 35%

Carbohydrates: 27.5g 9%

Dietary Fiber: 18.3g 73%

Sugars: 4.1g

Fat: 55.4g 85%

Saturated Fat: 11.1g 56%

Cholesterol: 21.3mg 7%

Vitamin A Iu: 11352.8IU 227%

Niacin Equivalents: 5.6mg 43%

Vitamin B6: 0.3mg 21%

Vitamin C: 37.8mg 63%

Folate: 797.3mcg 199%

Calcium: 458.9mg 46%

Iron: 5.8mg 32%

Magnesium: 136.4mg 49%

Potassium: 1974.3mg 55%

Sodium: 710.9mg 28%

Thiamin: 0.5mg 54%

Calories From Fat: 498.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.