Tricolore Salad with Roquefort and Hazelnuts

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This classic and colorful Italian salad is simple to make, pretty to look at, and delicious to eat. You can make the vinaigrette and assemble the greens in a mixing bowl ahead of time for serving ease at dinnertime—just keep the greens covered to preserve freshness.

  • 2-cup servingServings

Ingredients

Vinaigrette

  • 7 Tbs. olive oil
  • 2 Tbs. white balsamic vinegar
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. grated lemon zest
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. pure maple syrup

Salad

  • 5 oz. baby arugula leaves (10 cups, loosely packed)
  • 2 large Belgian endive (6 leaves each), cut crosswise into 3/4-inch-wide strips, cores discarded
  • 1 7-oz. head radicchio, quartered, cored, and sliced into ribbons
  • 3 oz. Roquefort or creamy blue cheese, crumbled (1/2 cup)
  • 1/4 cup finely chopped toasted hazelnuts

Preparation

1. To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in glass measuring cup. Season with salt and pepper, if desired.

2. To make Salad: Toss together arugula, endive, and radicchio in large bowl. Add 3 to 4 Tbs. Vinaigrette, and toss to coat.

3. Divide Salad among serving plates. Sprinkle with Roquefort and toasted hazelnuts. Drizzle with more Vinaigrette, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 165
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 13 mg
  • Fat Content: 14 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 275 mg
  • Sugar Content: 1 g