Chicory Salad with Brown Butter Vinaigrette and Smoked Blue Cheese | culture: the word on cheese

Name: Chicory Salad with Brown Butter Vinaigrette and Smoked Blue Cheese | culture: the word on cheese
Ingredients: ½ cup 1 stick unsalted butter; 2 tablespoons balsamic vinegar; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon kosher salt; Freshly ground black pepper (to taste); 1 pound mixed chicories (such as radicchio, escarole, endive, Treviso, or Castelfranco); ½ cup hazelnuts (toasted and chopped); 1 Honeycrisp or Jonagold apple (cored and cut into thin wedges); ½ cup crumbled smoked blue cheese (such as Rogue Creamery Smokey Blue)

culturecheesemag.com

A warm and nutty yet sharp vinaigrette brings out the toasted sweetness of smoked blue cheese, while allowing its rich paste to pop. The vinaigrette can be made in advance and rewarmed just before...

View full recipe on culturecheesemag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at culturecheesemag.com.

Share this recipe:

Cooking tools:

Ingredients

½ cup 1 stick unsalted butter
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
1 pound mixed chicories (such as radicchio, escarole, endive, Treviso, or Castelfranco)
½ cup hazelnuts (toasted and chopped)
1 Honeycrisp or Jonagold apple (cored and cut into thin wedges)
½ cup crumbled smoked blue cheese (such as Rogue Creamery Smokey Blue)