Radicchio, chestnut and blue cheese salad
Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it.
Ingredients
- Olive Oil15 ml
- Sesame oil5 ml
Instructions
2 steps- 1
Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, wholegrain mustard, honey, olive oil, sesame oil, and salt in a small jar and shake well to mix, or whisk together in a small bowl.
- 2
Put the radicchio in a large mixing bowl, pour over the dressing, and toss well. Add the chestnuts and most of the blue cheese, toss gently but thoroughly, then transfer to a serving bowl and sprinkle the remaining blue cheese on top.
Nutrition
1 serving ≈ 150 g
Nutrition values are estimates. - means data is unavailable.
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