Chicory Salad with Pistachios and Chèvre
This salad combines all of the most flavorful, colorful winter ingredients into a vibrant and delightful side dish to cut through some of the richness of your Thanksgiving meal!
Chicory Salad with Hazelnuts and Chèvre
Rolling little balls of spiced goat cheese in vibrant green pistachios add a creamy crunchy surprise to every bite of this salad!
1 small. head radicchio, cleaned and chopped into bite sized pieces
1 bulb fennel, thinly sliced into half moons
1 pomegranate, deseeded
1 bunch mint leaves, removed from stems
1/2 cup roasted hazelnuts, roughly chopped
1 small shallot, peeled and finely diced
1/4 cup sherry vinegar
3 Tbsp Honey
4 oz fresh chèvre
1/2 tsp freshly grated nutmeg
1/2 cup olive oil
salt and pepper to taste
2 apples, thinly sliced
In a small bowl, combine diced shallots with sherry vinegar, honey and a pinch of salt and pepper.
In a different bowl combine the goat cheese with nutmeg and a pinch of salt and pepper. Roll the goat cheese into ½” wide balls and roll them in the chopped hazelnuts, set them on a plate.
Toss the radicchio, fennel, apples and mint leaves together in a big bowl.
Add the olive oil to the pickled shallots, mix well and season to taste with salt and pepper
Dress the salad and top it with the pomegranate and goat cheese balls. Enjoy!