Dressed Chicories with Apple and Gouda

Name: Dressed Chicories with Apple and Gouda
Total time: 25 min
Ingredients: 0.5 cup walnut halves; 0.25 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 2 tablespoons sherry vinegar; 0.5 teaspoon sugar; 2 teaspoons Dijon mustard; 6 cups mixed chicories, such as radicchio and red endive, leaves separated; 1 crisp red apple, such as Honeycrisp, cored and thinly sliced; 0.25 cup pomegranate arils; 3 ounces aged Gouda, shaved

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By

Lauryn Tyrell

Updated on January 27, 2020

Dressed Chicories with Apple and Gouda recipe — Photo: Lennart Weibull

Total Time:

25 mins

Yield:

4 to 6 Serves

Each of these peppery chicory leaves contains multitudes of flavors and textures. They cradle crisp apple slices, tangy pomegranate arils, nutty Gouda shavings, and buttery walnuts, all tossed with a delicate sherry vinaigrette.

Ingredients

½ cup walnut halves
¼ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
½ teaspoon sugar
2 teaspoons Dijon mustard
6 cups mixed chicories, such as radicchio and red endive, leaves separated
1 crisp red apple, such as Honeycrisp, cored and thinly sliced
¼ cup pomegranate arils
3 ounces aged Gouda, shaved

Directions

Preheat oven to 325°F. Place nuts on a rimmed baking sheet and drizzle lightly with a little oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.
Whisk together vinegar, sugar, and Dijon; season with salt and pepper. Whisk in 1/4 cup oil to make the dressing. Toss 1/4 cup dressing with chicories, apple, pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.

Cook's Notes

To mellow the bitter bite of radicchio, you can soak the leaves in cold water for 10 minutes, then dry with a salad spinner before using.