Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts
Taleggio cheese served with radicchio and endive, topped with a honey vinaigrette and sprinkled with toasted hazelnuts.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings (as a first course)
Ingredients
4 ounces Taleggio or Cambozola cheese
4 to 6 leaves radicchio
1 head endive, quartered lengthwise, with core intact
1/4 cup extra-virgin olive oil
2 tablespoons white wine or blush wine vinegar
1 tablespoon mild honey
1/2 cup coarsely chopped toasted hazelnuts
Freshly finely ground black pepper
Coarse sea salt, for serving
Directions
- Divide the cheese into 4 equal portions and place on small cheese or salad plates. Separate the radicchio leaves and tear or chop into bite-size pieces; divide among the plates. Place an endive quarter on each plate next to the cheese.
- Whisk together the oil, vinegar, and honey in a bowl and drizzle over the salads. Sprinkle the toasted hazelnuts, finely ground pepper and coarse sea salt over top.
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