Blue Cheese, Walnut, and Chicory Salad

The taste of this dish is reminiscent of an old-fashioned, New England salad. It’s a perfect side for your Thanksgiving table or any time the occasion calls for something different in the greens department.

prep: 15 mins cook: 5 mins total: 20 mins Servings: 4 Yield: 4 servings


3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 cup chopped walnuts

4 heads Belgian endive

¼ teaspoon freshly ground black pepper

½ cup olive oil

6 tablespoons rice vinegar

4 ounces blue cheese, crumbled

1 head radicchio


Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.

Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.

Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.

Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.

Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts:

Per Serving: 644 calories; protein 17.7g; carbohydrates 27.5g; fat 55.4g; cholesterol 21.3mg; sodium 710.9mg.

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