Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
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