Radicchio Salad with Burnt Honey Vinaigrette
Caramelizing honey tempers its sweetness to create a deeper flavor. This complex sweetness, paired with the acidity and spice of the mustards, provides balance for the bitter radicchio. Boosted with the umami of aged cheddar and toasted hazelnuts, along with crunchy shaved apple, this salad has it all.
Serves 4
INGREDIENTS
For the burnt honey vinaigrette
2 tablespoons honey
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
¼ cup extra virgin olive oil
Freshly ground black pepper
For the salad
1 large head radicchio, washed and cut into bite-sized pieces
1 apple, thinly sliced (a crunchy and sweet variety)
2 tablespoons tarragon leaves
½ cup hazelnuts, roasted and chopped (see note)
4 ounces aged cheddar (Beecher’s Flagship is our go-to)
METHOD
Make the vinaigrette. In a small sauce pan over medium heat, cook the honey, swirling frequently, until deeply caramelized (the color will deepen to a dark amber). Remove from the heat and whisk in the cider vinegar. Transfer to a bowl and allow to cool. Whisk in the mustards. Stream in the olive oil as you continue to whisk. Season with salt and plenty of freshly ground black pepper.
Dress the salad. Place the radicchio, apple, and tarragon in a bowl and dress with the vinaigrette (you may not need all of it). Taste for salt and adjust.
Plate. Mound the salad into bowls and top with the shaved cheddar, chopped nuts, and plenty of freshly ground black pepper.
Note: Hazelnuts are delicious, but their papery skins are a pain to remove. After roasting, rub them between your palms like you’re starting a fire. Then sift. There’s no shame in buying them already roasted.
FURTHER READING
