White Chicory Salad with Apricot Dressing and Grill

Name: White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine vinegar; 2 tablespoons Dijon mustard; 2 tablespoons apricot puree; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 whole-wheat pitas; Canola oil, for brushing; Kosher salt and freshly ground black pepper; 2 heads frisee, sliced; 4 ounces baby arugula; 1/3 cup Marcona almonds; 4 ounces young fontina cheese, grated; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh chives

Servings: persons

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons apricot puree
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 whole-wheat pitas
Canola oil, for brushing
Kosher salt and freshly ground black pepper
2 heads frisee, sliced
4 ounces baby arugula
1/3 cup Marcona almonds
4 ounces young fontina cheese, grated
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives

1
For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper.
2
Slowly whisk in the olive oil until thickened.
3
Set aside.
4
For the pita croutons: Heat a grill to high.
5
Brush the pitas on one side with oil and season with salt and pepper.
6
Grill until golden brown on both sides, about 1 minute per side.
7
Cut into thin triangles.
8
For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl.
9
Season with salt and pepper.
10
Drizzle some of the dressing around the side of the bowl and toss the greens to coat.
11
Taste and add salt and pepper if desired.
12
Top with remaining cheese, a drizzle of dressing, and the chives, and serve.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 2 tablespoons Dijon mustard, 2 tablespoons apricot puree, 1 tablespoon honey, and more.

Yes, White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons 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.

That's it — enjoy your meal!

White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions