Prev Recipe Next Recipe

Taleggio cheese served with radicchio and endive, topped with a honey vinaigrette and sprinkled with toasted hazelnuts.

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 20 min
Active:: 20 min

Yield:: 4 servings (as a first course)

Level:: Easy

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.

My Private Notes

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