Recipe courtesy of Ingrid Hoffmann
Episode: Singles Party
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
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.

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