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Recipe courtesy of Ingrid Hoffmann

Show: Simply Delicioso with Ingrid Hoffmann

Episode: Singles Night

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Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

Total:: 15 min
Prep:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons honey
2 teaspoons Dijon mustard, smooth or whole-grain
Kosher salt and freshly ground black pepper
1 head chicory (curly endive) or other bitter leafy green, chopped
1/2 cup lightly toasted hazelnuts, coarsely chopped
1 cup fresh blueberries
4 ounces aged Spanish Manchego cheese, shaved

Directions

To prepare the dressing:

In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.

Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.

My Private Notes

Name: Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup raspberry vinegar; 2 teaspoons honey; 2 teaspoons Dijon mustard, smooth or whole-grain; Kosher salt and freshly ground black pepper; 1 head chicory (curly endive) or other bitter leafy green, chopped; 1/2 cup lightly toasted hazelnuts, coarsely chopped; 1 cup fresh blueberries; 4 ounces aged Spanish Manchego cheese, shaved