Blue Cheese and Walnut Chicory Salad

Follow our step-by-step guide on how to make Blue Cheese and Walnut Chicory Salad.

1. Step 1

   To start, grab a dry pan and place it over medium heat.

2. Step 2

   Toss in the chopped walnuts and let them toast for about five minutes, stirring frequently.

3. Step 3

   You’ll know they’re ready when they feel warm to the touch and release a delightful, nutty aroma.

4. Step 4

   While the walnuts are toasting, let’s whip up a delicious dressing.

5. Step 5

   In a mixing bowl, combine Dijon mustard, rice vinegar, balsamic vinegar, and a sprinkle of freshly ground black pepper.

6. Step 6

   Slowly whisk in olive oil, adding about a teaspoon at a time, until the dressing thickens and can coat the back of a spoon.

7. Step 7

   Give it a taste and adjust the seasoning to your liking—this is your chance to make it perfect! Now, let’s prepare the veggies.

8. Step 8

   Take a radicchio, cut it in half, and carefully remove the core with two angled cuts.

9. Step 9

   Slice each half into 1-inch pieces.

10. Step 10

    For the Belgian endive, trim the root ends and peel off about a third of the leaves, keeping them whole for a beautiful presentation.

11. Step 11

    Slice the remaining endive into 1/2-inch pieces.

12. Step 12

    In a large bowl, combine the radicchio and endive, tossing gently to separate the leaves.

13. Step 13

    Add half of your toasted walnuts and half of the crumbled blue cheese, then drizzle with the dressing.

14. Step 14

    Toss everything together gently with your hands until every leaf is beautifully coated.

15. Step 15

    For a stunning presentation, arrange the whole endive leaves on a serving plate and pile the salad mixture on top.

16. Step 16

    To finish, scatter the remaining walnuts and blue cheese over the salad, adding a touch of elegance.

17. Step 17

    Enjoy this vibrant dish that’s not only a feast for the eyes but also a burst of flavor in every bite!.