Name: Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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.

On Tonight

Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts

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