Radicchio Blue Cheese Salad | Wisconsin Cheese

Ingredients

• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 medium butternut squash, peeled, seeded and cut into 1-inch slices
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 small heads radicchio, coarsely chopped
• 4 ounces Roth Buttermilk Blue® Cheese, crumbled (about 2/3 cup)
• 1/2 cup candied walnuts or pecans