Radicchio Salad with Candied Hazelnuts and Blue Cheese
Ingredients: hazelnuts, olive oil, white wine vinegar, honey, Dijon mustard · 35 min cook time · 260kcal · $18.50
Ingredients
0.5cup hazelnuts, 5tablespoons olive oil, 3tablespoons white wine vinegar, 2tablespoons honey, 1tablespoon Dijon mustard, to taste salt and pepper, 0.25cup granulated sugar, 2tablespoons water, 1head radicchio, 1apple Gala apple, 1package blue cheese
Instructions
1. Toast skinned hazelnuts on a sheet pan at 350 degrees until fragrant and golden brown.
2. Whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper to make the salad dressing.
3. Make a caramel with sugar, water, and salt, toss in the crushed hazelnuts, spread onto a parchment-lined sheet pan to cool, and chop into bite-sized brittle pieces.
4. Tear radicchio leaves, slice the apple, toss with dressing, candied hazelnuts, and top with blue cheese.
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