Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette
Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in Hudson],” says Suarez.
1 head radicchio
1 head Treviso
1 head Castelfranco
2 cups seedless grapes
1 Tbsp Dijon mustard
¼ cup olive oil
1 Tbsp cider vinegar
1 cup hazelnuts, toasted
2 oz Piave cheese, shaved
salt to taste
Trim bottom of each chicory. Separate, wash, and dry leaves.
Preheat oven to 400°F. Place grapes on a sheet tray, and roast for 10 minutes, or until grapes start to collapse. In a blender, purée grapes until smooth. Add mustard, olive oil, and vinegar. Blend to combine, and season with salt to taste.
In a large mixing bowl, toss together the different chicories. Dress with grape vinaigrette and plate each salad with toasted hazelnuts and Piave cheese.