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Roasted Chicory Walnut Blue Cheese Salad

A fresh and flavorful salad featuring crispy chicory greens, juicy pears, creamy blue cheese, and toasted walnuts, all drizzled with a simple sherry vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seasonal
Calories: 260
Ingredients Method Notes

Ingredients
  

Salad Components
  • 4 cups mixed chicory greens (such as radicchio and Belgian endive), torn Choose crisp and firm leaves.
  • 2 pieces ripe pears, thinly sliced Choose pears that are ripe but still hold their shape.
  • 1/3 cup crumbled blue cheese Can substitute with feta, goat cheese, or Parmesan if preferred.
  • 1/2 cup walnuts, toasted and roughly chopped Toast in a dry skillet for 3-4 minutes if not pre-toasted.
Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp sherry vinegar Can substitute with apple cider vinegar or white wine vinegar.
  • 1 tbsp honey Can substitute with maple syrup for a different flavor.
  • kosher salt and black pepper to taste Add salt and pepper after tasting the dressing.

Method
 

Preparation
  1. If your walnuts are not already toasted, place them in a dry skillet over medium heat. Stir or shake the pan often, and toast them for 3 to 4 minutes until they smell fragrant and look lightly browned. Let them cool completely before chopping.
  2. In a small bowl or jar, whisk or shake together the olive oil, sherry vinegar, honey, salt, and pepper until well blended.
Assembly
  1. On a large serving platter or in a salad bowl, arrange the torn chicory greens.
  2. Layer the thinly sliced pears over the greens, then scatter the crumbled blue cheese and toasted walnuts on top.
  3. Drizzle the dressing over the salad just before serving to keep the greens crisp.
  4. Gently toss the salad to mix the flavors without breaking the pears or greens.
  5. Serve immediately.

Notes

Chicory greens should be crisp and brightly colored. Taste the dressing before adjusting the salt, as blue cheese adds its own saltiness. Store the dressing separately and assemble the salad fresh.