Autumn Misticanza Recipe
Radicchio, greens, toasted hazelnuts, local pear, red onion, cider vinaigrette, gorgonzola
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Ingredients
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Salad Base
Toasted Hazelnuts
Cider Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
Wash and dry the radicchio and mixed salad greens. Tear the radicchio into bite-sized pieces and combine with the mixed greens in a large salad bowl.
- 2
Slice the Pear and Onion
Core and slice the local pear into thin wedges. Thinly slice the red onion. Add both to the salad bowl with the greens.
- 3
Add Gorgonzola
Crumble the gorgonzola cheese over the salad mixture in the bowl.
Hazelnuts Preparation
- 4
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are golden and fragrant. Stir halfway through to ensure even toasting. Remove from the oven and let cool. Once cooled, roughly chop the hazelnuts.
Cider Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl or a mason jar, combine the apple cider vinegar, olive oil, honey, salt, and black pepper. Whisk together or shake until the ingredients are well combined and emulsified.
Assembly
- 6
Combine and Serve
Drizzle the cider vinaigrette over the salad mixture in the bowl. Toss gently to combine. Finally, sprinkle the toasted hazelnuts on top of the salad for added crunch. Serve immediately and enjoy your Autumn Misticanza!