Tricolore Salad with Roquefort and Hazelnuts Recipe

Name: Tricolore Salad with Roquefort and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 Tbs. olive oil; 2 Tbs. white balsamic vinegar; 1 tsp. fresh lemon juice; 1/2 tsp. grated lemon zest; 1/2 tsp. Dijon mustard; 1/2 tsp. pure maple syrup; 5 oz. baby arugula leaves (10 cups, loosely packed); 2 large Belgian endive (6 leaves each), cut crosswise into 3/4-inch-wide strips, cores discarded; 1 7-oz. head radicchio, quartered, cored, and sliced into ribbons; 3 oz. Roquefort or creamy blue cheese, crumbled ( 1/2 cup); 1/4 cup finely chopped toasted hazelnuts

Servings: persons

7 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
1/2 tsp. Dijon mustard
1/2 tsp. pure maple syrup
5 oz. baby arugula leaves (10 cups, loosely packed)
2 large Belgian endive (6 leaves each), cut crosswise into 3/4-inch-wide strips, cores discarded
1 7-oz. head radicchio, quartered, cored, and sliced into ribbons
3 oz. Roquefort or creamy blue cheese, crumbled ( 1/2 cup)
1/4 cup finely chopped toasted hazelnuts

1
To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in glass measuring cup.
2
Season with salt and pepper, if desired.
3
To make Salad: Toss together arugula, endive, and radicchio in large bowl.
4
Add 3 to 4 Tbs.
5
Vinaigrette, and toss to coat.
6
Divide Salad among serving plates.
7
Sprinkle with Roquefort and toasted hazelnuts.
8
Drizzle with more Vinaigrette, if desired.

1644

kcal

Calories

182

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 Tbs. olive oil, 2 Tbs. white balsamic vinegar, 1 tsp. fresh lemon juice, 1/2 tsp. grated lemon zest, and more.

Yes, Tricolore Salad with Roquefort and Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tricolore Salad with Roquefort and Hazelnuts

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