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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings (as a first course)
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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


  1. 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.
  2. 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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