Recipe courtesy of Ingrid Hoffmann

Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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Ingredients

1/2 cup olive oil

1/4 cup raspberry vinegar

2 teaspoons honey

2 teaspoons Dijon mustard, smooth or whole-grain

Kosher salt and freshly ground black pepper

1 head chicory (curly endive) or other bitter leafy green, chopped

1/2 cup lightly toasted hazelnuts, coarsely chopped

1 cup fresh blueberries

4 ounces aged Spanish Manchego cheese, shaved

Directions

  1. To prepare the dressing:
  2. In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
  3. Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.