Chicory Salad With Blueberries Hazelnuts And Aged Manchego Food

CHICORY SALAD WITH WALNUTS AND PARMESAN

Chicory Salad with Walnuts and Parmesan image

Provided by Ellie Krieger

Time 12m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup coarsely chopped walnuts
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, or other leafy green
1/4 cup shaved Parmesan

Steps:

In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams

WHITE CHICORY SALAD WITH APRICOT DRESSING AND GRILLED WHOLE WHEAT PITA CROUTONS

White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons image

Provided by Bobby Flay

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons apricot puree
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 whole-wheat pitas
Canola oil, for brushing
Kosher salt and freshly ground black pepper
2 heads frisee, sliced
4 ounces baby arugula
1/3 cup Marcona almonds
4 ounces young fontina cheese, grated
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives

Steps:

For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside.
For the pita croutons: Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles.
For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.

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