Ideal as an appetize, side, or even a make-ahead lunch, this salad packs in all the fresh taste of summer - no matter the time of year.
Directions for: White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons
Ingredients
Apricot Dressingcup white wine vinegar
2 Tbsp Dijon mustard
2 Tbsp apricot puree
1 Tbsp honey
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
Pita Croutons2 whole-wheat pitas
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Chicory Salad2 heads frisee, sliced
4 oz baby arugula
cup Marcona almonds
4 oz young fontina cheese, grated
Kosher salt and freshly ground black pepper
cup chopped fresh chives
Directions
Apricot Dressing1. In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside.
Pita Croutons1. Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles.
Chicory Salad1. Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.
See more: Salad, Cheese, Appetizer, Lunch, Nuts, Vegetables