Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

  1. In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard.
  2. Season with salt and pepper.
  3. Shake vigorously to mix well.
  4. Put the chicory in a large salad bowl.
  5. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves.
  6. Top with hazelnuts, blueberries, and cheese.
  7. 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)

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