Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 47
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 29
- Sodium
- 339
- Total: 15 min
- Prep: 15 min
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.