Radicchio and Endive Salad
A Radicchio and Endive Salad with apples, walnuts, and a honey-thyme vinaigrette. A perfect fall salad for the holidays, an easy dinner, or entertaining for a crowd.
Servings: 4
Ingredients
The Salad
- 1 head radicchio thinly sliced into ribbons
- 1 head Belgian endive thinly sliced
- 1 apple cut into batons
- 1/2 C walnuts toasted and chopped
Dressing:
- 3 tbsp champagne vinegar
- 5 tbsp olive oil
- 2 tbsp honey
- 1/2 shallot finely diced
- 1 tsp fresh thyme leaves
- salt
- black pepper
Instructions
- Preheat your oven to 350°F. Toast your walnuts for 10-15 minutes. They should be deep brown and smell nutty. Keep an eye on them so they don’t burn. Let cool and roughly chop.
- Slice the radicchio into thin ribbons and your endive into long spears. Cut the apple into batons. Add to a large bow with the walnuts.
- Combine your champagne vinegar, olive oil, honey, diced shallot, thyme leaves and a generous pinch of salt and freshly ground black pepper. Mix to combine and make sure honey is fully dissolved.
- Generously dress the salad ingredients and toss well to coat. Serve right away and enjoy!
Did You Make This Recipe?
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