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SALAD OF ENDIVES with BLUE CHEESE, TOASTED HAZELNUTS & GRAPES
Description:
Endives have a refreshing, watery crunch; when paired with the bitter edge of radicchio, sweet grapes and creamy blue cheese, it makes a delightful winter salad.
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Ingredients: Print Ingredients
1 head Belgian endive
1 head Vicenza radicchio (the long, narrow ones)
3 tablespoons crumbled blue cheese
2 tablespoons whole toasted hazlenuts
1/4 cup red or white seedless grapes, rinsed and patted dry
Extra virgin olive oil
1/2 Meyer lemon
Salt and freshly cracked black pepper
Fresh organic rose petals (optional, for garnish)
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Prepare:
With a sharp knife, cut the end off of the endive and radicchio and separate the leaves. Arrange on a large salad plate. Place the grapes on top of the leaves and sprinkle with toasted hazlenuts. Drizzle olive oil over the salad; squeeze the lemon half to distribute the juice amongst the leaves.
Sprinkle the blue cheese over the top. Season with salt and freshly cracked black pepper. Serve immediately.
Of course we recommend that you pick up the endives like miniature boats and feed them to each other... mmm!
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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