TOTAL TIME: 15 minutes
SERVES: 4
Milk & Dairy
1/2 cup blue cheese
Pantry
1/2 cup hazelnuts
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon
1/4 cup olive oil
salt & pepper
Produce
1 head mixed greens of choice
1 head raddichio (**optional - see note)
2 oranges
1/2 shallot
Make your dressing. To a small bowl, add 1/2 diced shallot and 1 1/2 tbsp balsamic. Let sit for about 10 minutes. Then, mix in 1 tbsp maple syrup, 1 tsp dijon, and a pinch of salt and pepper. Slowly stream in 1/4 cup olive oil, mixing vigorously. Set aside.
Toast your hazelnuts. To a small pan, add 1/2 cup whole hazelnuts. Cook over medium heat until fragrant and slightly browned on one side (about 5-7 minutes). Remove from heat and chop.
Supreme your oranges. This is just a method of preparing your oranges to make your salad look next level. Peel orange with a knife, getting all white parts off. Take a paring knife and cut along the membrane of each slice so you get a skin/membrane free wedge. Here's an article to help guide you.
Assemble. To a large bowl, add all your greens, crumbled blue cheese, toasted chopped hazelnuts, and orange slices. Drizzle with dressing and serve.
**Raddichio is an acquired taste as it is quite bitter. It brings a lot of color to this salad but feel free to leave it out if you don't love it. If you're using it from a whole head, soak it in ice water for 30 minutes before using to cut down on the bitterness.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!