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Endive and Radicchio Salad with Hazelnuts and Gorgonzola

Scott Phillips

Servings: 3 to 4

Bitter endive and radicchio are beautifully balanced by pungent gorgonzola and sweet-tart cranberries in this quick and easy side dish. Serve with braised beef or seared steak.


  • 2-1/2 tsp. sherry vinegar
  • 1/4 tsp. Dijon mustard
  • 1/4 tsp. granulated sugar
  • 1 Tbs. walnut oil
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 small heads Belgian endive, halved lengthwise and sliced crosswise into bite-size pieces
  • 1/4 small head radicchio, cored and sliced
  • 3 Tbs. dried cranberries
  • 1/4 cup toasted chopped hazelnuts
  • 1/3 cup crumbled gorgonzola

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 330
  • Carbohydrates (g): 17
  • Fiber (g): 9
  • Sugar (g): 7
  • Protein (g): 6


  • In a medium bowl, whisk together the vinegar, mustard, and sugar. Drizzle in the walnut and olive oils and whisk to combine. Season generously with salt and pepper.
  • Toss the endive, radicchio, and cranberries with the vinaigrette. Toss with the hazelnuts and gorgonzola, and serve.


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