Best Chicory Salad With Honey Mustard Vinaigrette Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 8

1/2 garlic clove
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Steps:

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.

Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons honey
2 teaspoons Dijon mustard, smooth or whole-grain
Kosher salt and freshly ground black pepper
1 head chicory (curly endive) or other bitter leafy green, chopped
1/2 cup lightly toasted hazelnuts, coarsely chopped
1 cup fresh blueberries
4 ounces aged Spanish Manchego cheese, shaved

Steps:

To prepare the dressing:
In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.

Honey Mustard Vinaigrette image

Provided by Bev I Am

Time 5m

Yield 1/2 cup

Number Of Ingredients 7

1 clove garlic, minced
1 tablespoon white wine vinegar
1 1/2 teaspoons Dijon mustard (coarse or smooth)
1/2 teaspoon honey
1/8 teaspoon salt, to taste
fresh ground pepper
1/3 cup extra virgin olive oil or 1/3 cup canola oil