Vinaigrette Ingredients:

1 cup olive oil
1/2 cup champagne vinegar (try pear of red wine vinegar for an extra bit of flavor)
2 whole shallots; roughly chopped (use ¼ red onion if you can’t find shallots)
2 cloves garlic, crushed
6 dried apricots, roughly chopped salt and pepper to taste

DIRECTIONS:

Combine all ingredients for your vinaigrette into a blender and pulse until well combined. Season with salt and pepper to taste.

To Plate:

Mix the chicories and cheeses into a large bowl and toss gently with the vinaigrette. Season with salt and pepper and garnish with the flowers.

Note:

To add a rich flavor, grill half of the raw lettuces over high heat before dressing the salad. Grilling cuts some of the bitterness of these lettuces and adds a rich smoky flavor.

Enjoy!

       Winter brings some amazing colors to the produce stands. Some of the most shocking come from Italian chicories such as escarole, radicchio, endive, frisse, and more. These somewhat bitter greens are the perfect compliment to hearty cheeses and acidic vinaigrettes.

Winter Chicory Salad:

Salad Ingredients:

1 lbs mixed winter chicories
6 ounces coarsely shaved Spanish Manchego cheese (you can also use aged pecorino or parmesan)
3 oz edible flowers
1 cup roughly chopped almonds or pistachios (optional)