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Recipe Detail Page
Apricot, Radish & Endive Salad with Blue Cheese Vinaigrette
Early Summer 2020
This complex salad hits all the taste notes by using radicchio and endive for bitterness, vinegar for tartness, blue cheese for saltiness, radishes for piquancy and apricots for some sweetness.
Serves 6 to 8
2 tsp (10 mL) grainy mustard
2 tsp (10 mL) honey
½ tsp (2 mL) salt
3 tbsp (45 mL) white wine vinegar
¼ cup (60 mL) olive oil
¼ cup (60 mL) favourite creamy blue cheese, e.g. Saint Agur, Bénédictin Bleu, Cashel Blue, etc.
5 cups (1.25 L) Boston or bibb lettuce, washed and torn into large pieces
½ head of radicchio, cored, quartered and sliced into strips
1 Belgian endive, sliced crosswise into rings
2 to 3 fresh apricots, pitted and sliced
3 radishes, very thinly sliced into rounds
⅓ cup (80 mL) pecans, lightly toasted and coarsely chopped
1 In a small bowl, whisk together mustard, honey, salt and vinegar until combined. Whisk in olive With a fork, mash cheese into vinaigrette until it is in pea-sized pieces. Place in a portable container until ready to use.
2 On a large platter, place lettuce in the middle, surround with radicchio, place endive in the middle and top with apricots, radishes and pecans. Shake vinaigrette and pour over entire salad. Toss well to evenly coat and serve.
Serves 6 to 8
