The Blue Cheese, Walnut, and Chicory Salad is a true celebration for anyone who adores the bold interplay of flavors and textures in every bite. This vibrant dish brings together the creamy tang of blue cheese, the earthy crunch of toasted walnuts, the gentle bitterness of chicory, and the juicy sweetness of ripe pear, all drizzled with a lively honey-mustard dressing. Perfect as a show-stopping starter or a light lunch, this salad is not only stunning to look at but also a breeze to throw together. It’s the kind of salad that makes you look forward to eating your greens!

Blue Cheese, Walnut, and Chicory Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the components for this salad couldn’t be simpler, but every ingredient plays a starring role. The combination of textures and flavors is what transforms the Blue Cheese, Walnut, and Chicory Salad from a humble side into something you’ll crave again and again.

Chicory (or endive): These crisp, slightly bitter leaves form the perfect canvas for the bold flavors to come.
Blue cheese: Crumbled blue cheese brings creamy, tangy richness that pairs beautifully with both the walnuts and the pear.
Toasted walnut halves: Toasting the walnuts intensifies their flavor and adds a satisfying crunch to every forkful.
Pear: Thin slices of fresh pear introduce natural sweetness and juiciness, balancing the sharpness of the blue cheese and chicory.
Fresh parsley (optional): A sprinkle of chopped parsley brightens the salad with color and herbaceous flavor.
Olive oil: This forms the base of the dressing, lending silkiness and subtle fruitiness.
White wine vinegar or apple cider vinegar: The acidity lifts and balances the richness of the cheese and nuts.
Dijon mustard: Adds a gentle kick and helps emulsify the dressing for a smooth texture.
Honey: Just a touch mellows out the bitterness and ties everything together.
Salt and black pepper: Essential for seasoning and enhancing all the other flavors.

How to Make Blue Cheese, Walnut, and Chicory Salad

Step 1: Prepare the Dressing

Begin by whisking together the olive oil, vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or jar. Take a moment to whisk until the dressing is smooth and emulsified. This little bit of effort means your salad will be evenly coated with tangy, sweet, and savory notes in every bite.

Step 2: Assemble the Salad Ingredients

Grab a large mixing bowl and gently combine the chicory leaves, sliced pear, crumbled blue cheese, toasted walnuts, and parsley if you’re using it. Don’t be afraid to use your hands for this step! Tossing by hand helps keep the delicate chicory and pear slices intact while ensuring the cheese and nuts are well distributed.

Step 3: Dress and Toss

Right before serving, drizzle the freshly whisked dressing over your salad. Toss everything together ever so gently, just enough to coat the leaves and ingredients without breaking them apart. The salad should look glossy and inviting, with the blue cheese and walnuts peeking out among the greens and pears.

Step 4: Serve Immediately

Transfer the Blue Cheese, Walnut, and Chicory Salad to a serving platter or individual plates. It’s best enjoyed right away while the chicory is at its crispest and the flavors are at their brightest. Every bite will be a delightful mix of creamy, crunchy, sweet, and tangy.

How to Serve Blue Cheese, Walnut, and Chicory Salad

Garnishes

For a final flourish, try scattering a handful of pomegranate seeds or thinly sliced red onion over the top for extra color and crunch. A sprinkle of freshly cracked black pepper or a few extra herb leaves can also make the Blue Cheese, Walnut, and Chicory Salad look even more inviting.

Side Dishes

This salad pairs beautifully with crusty bread or a warm baguette. For a heartier meal, serve it alongside grilled chicken, roast beef, or even a simple quiche. The Blue Cheese, Walnut, and Chicory Salad also makes a fantastic starter for a festive dinner or holiday meal.

Creative Ways to Present

Instead of tossing everything together in a bowl, try layering the chicory leaves, pears, cheese, and walnuts artfully on a platter for a dramatic presentation. Or, portion the salad into small glasses or cups for a sophisticated appetizer at your next dinner party. However you serve it, the Blue Cheese, Walnut, and Chicory Salad is sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any salad left over, store it in an airtight container in the fridge for up to one day. Keep in mind that the chicory will lose its crispness over time, and the dressing may cause the leaves to wilt, so it’s best enjoyed fresh whenever possible.

Freezing

Freezing is not recommended for this salad, as the delicate chicory and pear slices do not thaw well and will become soggy. The Blue Cheese, Walnut, and Chicory Salad is at its best when made fresh, so enjoy every last bite right away.

Reheating

There’s no need to reheat this salad, as it’s meant to be served cold or at room temperature. If you’ve stored leftovers in the fridge, let them sit for a few minutes to take off the chill before enjoying again.

FAQs

Can I substitute the chicory with another green?

Absolutely! If you can’t find chicory, Belgian endive or even radicchio make excellent substitutes. You could also mix in some arugula for a slightly peppery twist while still keeping the spirit of the Blue Cheese, Walnut, and Chicory Salad alive.

What type Salad

A classic Roquefort, Gorgonzola, or Stilton are all delicious choices. Choose a blue cheese that you love to eat on its own, as its flavor will really shine in the Blue Cheese, Walnut, and Chicory Salad.

How can I make this salad nut-free?

You can easily omit the walnuts if you have a nut allergy, or swap them for toasted pumpkin seeds or sunflower seeds. The salad will still have a wonderful crunch and plenty of flavor.

Can I prepare the dressing ahead of time?

Yes! The dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good shake or whisk before dressing your Blue Cheese, Walnut, and Chicory Salad.

Is this salad suitable for special diets?

This salad is naturally vegetarian and gluten-free, making it a versatile choice for a variety of guests. Simply double-check your blue cheese to ensure it’s made with vegetarian rennet if needed.

Final Thoughts

If you’re looking for a salad that’s as gorgeous as it is delicious, give the Blue Cheese, Walnut, and Chicory Salad a try. It’s quick to assemble, endlessly adaptable, and guaranteed to impress anyone lucky enough to share your table. Happy tossing!

Blue Cheese, Walnut, and Chicory Salad Recipe

4.7 from 8 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Blue Cheese, Walnut, and Chicory Salad is a refreshing and flavorful combination of crisp chicory leaves, creamy blue cheese, crunchy toasted walnuts, and sweet pear slices. Tossed with a tangy honey-Dijon vinaigrette, it makes a perfect no-cook, sophisticated salad ideal for fall or any season where you want a quick, elegant dish.

Ingredients

Scale

Salad Ingredients

2 heads chicory (or endive), leaves separated and torn if large
½ cup crumbled blue cheese
½ cup toasted walnut halves
1 small pear, thinly sliced
2 tablespoons fresh parsley, chopped (optional)

Dressing Ingredients

2 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste

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Instructions

Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified, creating a flavorful vinaigrette.
Assemble the Salad: In a large mixing bowl, combine the separated chicory leaves, thinly sliced pear, crumbled blue cheese, toasted walnut halves, and chopped parsley if using. This mix balances bitterness, sweetness, and crunch.
Toss and Serve: Drizzle the prepared dressing over the salad just before serving and gently toss to coat all ingredients evenly without bruising the chicory. Serve immediately to enjoy the freshness and contrasting textures.

Notes

For added texture and a burst of color, try adding pomegranate seeds or thinly sliced red onion.
You can substitute gorgonzola or goat cheese for blue cheese to vary the flavor profile.
Best served fresh, but the dressing can be made ahead and stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: European