Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons

By grammadot

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

Details

Servings 6
Preparation time 10mins
Cooking time 12mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside.

For the pita croutons: Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles.

For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.

Recipe courtesy of Bobby Flay

CATEGORIES:

Cheese

Appetizer

Salad

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