Chicory Salad Recipe
castelfranco. radicchio. honeycrisp apples. walnuts. gorgonzola picante & maple vinaigrette
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Ingredients
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Salad Base
Maple Vinaigrette
Method
Salad Preparation
- 1
Prepare the Chicory and Radicchio
Wash the Castelfranco chicory and radicchio under cold water. Remove any damaged leaves and chop them into bite-sized pieces. Place them in a large salad bowl.
- 2
Slice the Apple
Core the Honeycrisp apple and slice it thinly. You can leave the skin on for added texture and color. Add the apple slices to the salad bowl with the chicory and radicchio.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let them cool slightly before adding to the salad.
- 4
Add the Cheese
Crumble the Gorgonzola picante cheese into small pieces and sprinkle it over the salad ingredients in the bowl.
Vinaigrette Preparation
- 5
Combine Ingredients for Vinaigrette
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the maple vinaigrette over the salad ingredients in the bowl. Toss gently to combine, ensuring all components are evenly coated with the dressing.
Serving
- 7
Serve the Salad
Divide the salad among plates or serve family-style in the salad bowl. Optionally, garnish with additional walnuts or Gorgonzola on top. Enjoy immediately!
