Recipe courtesy of Ingrid Hoffmann
Episode: Singles Party
Print
Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

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

To prepare the dressing:

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.

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Potato Salad

Recipe courtesy of Patti LaBelle

Carrot Salad

Recipe courtesy of Bobby Flay

Roasted Beet Salad

Recipe courtesy of Tia Mowry

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Italian Antipasto Salad

Recipe courtesy of Giada De Laurentiis

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Roasted Beet Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Trending Videos

So Much Pretty Food Here