Food & Cooking Recipes Salad Recipes Dressed Chicories with Apple and Gouda Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on January 27, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print