Brooke Williamson’s Chicory and Apple Salad with Pine Nuts, Blue Cheese and Sherry Vinaigrette, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Brooke Williamson

Chicory and Apple Salad with Pine Nuts, Blue Cheese and Sherry Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
This endive and apple salad is a take on one of my childhood favorites. The inspiration comes from a salad that my mom made for special fall and winter occasions. For years I asked my mom to leave the blue cheese off, thinking that it might actually kill me to try it… until one day she just added it. From that point on I had a new appreciation for what blue cheese could do for the balance of a dish when it made sense… and in this dish it just makes sense. This is now one of my go-to salads.


Sherry Vinaigrette:



  1. For the sherry vinaigrette: Combine the shallot, mustard, honey, sherry vinegar and lemon zest and juice in a medium bowl. Slowly drizzle the olive oil into the bowl while whisking to emulsify the oil into the dressing. Season with salt and pepper to taste.
  2. For the salad: Combine the radicchio, endive, apple, parsley and pine nuts in a large bowl. Spoon sherry vinaigrette over the top and toss to combine. Taste and add more dressing if desired. Top with more pine nuts and the shaved blue cheese before serving.