Assertive chicories meet their match with sweet-tart fruit and a creamy vinaigrette. Topped with a nutty Spanish-style cheese from Stepladder Creamery, this big, refreshing salad is worth setting out for a holiday gathering.
What You Get
Mixed winter chicories (see note below)
Roasted scallion vinaigrette
Cabrillo cheese (see note above)
Chopped and toasted walnuts
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 20 minutes
Total Time: 20 minutes
Trim and core the chicories, tear the leaves into bite-size pieces, and wash and pat dry. If you received bunched arugula, remove the stems from the arugula and wash and pat dry. Combine the chicories and arugula in a large bowl and set aside.
Add 4 heaping tablespoons crème fraîche to the vinaigrette, and whisk or shake to combine. Cut the lemon in half for squeezing. Remove the rind from the cheese, and using a paring knife or peeler, shave the cheese into shards. Just before serving, core and slice the apples into thin wedges.
Drizzle the lettuce mix with the juice of 1 lemon, season with salt and pepper, and toss to coat. Add the creamy dressing and turn to coat. Fold in the apples, walnuts, and some of the cheese. Sprinkle with the remaining cheese and pomegranate seeds, grind with more pepper, and serve.Contains: milk, tree nuts.
Note: Due to limited availabilities of certain varieties of chicory, you may receive frisée or escarole instead of Castelfranco and Treviso.