Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego
- 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
- 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.
olive oil, raspberry vinegar, honey, smooth, kosher salt, bitter, hazelnuts, fresh blueberries, aged spanish
Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/chicory-salad-with-blueberries-hazelnuts-and-aged-manchego-recipe.html (may not work)