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Radicchio and Endive Salad with Walnuts and Gorgonzola Recipe

Italian · Salad · 20 min total

A crisp, bitter salad balanced by sweet balsamic, creamy Gorgonzola, and toasted walnuts. Perfect as a starter or light lunch.

Ingredients

• 1 head radicchio (about 8 oz), cored and thinly sliced
• 3 Belgian endives, trimmed and sliced crosswise into 1/2-inch pieces
• 1/2 cup walnuts, roughly chopped
• 1/3 cup crumbled Gorgonzola cheese
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 5 minutes until fragrant. Let cool.
2. In a large bowl, combine sliced radicchio and endive.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
4. Pour dressing over greens and toss to coat evenly.
5. Sprinkle with toasted walnuts and crumbled Gorgonzola. Serve immediately.

Tips

• For a milder flavor, soak sliced radicchio in ice water for 10 minutes, then drain and pat dry.
• Substitute pecans or hazelnuts for walnuts if desired.
• This salad pairs well with grilled chicken or steak.

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