Bitter radicchio pairs well with sweet apples and buttery hazelnuts in this super simple fall vegetable salad. Microgreens or sprouts are a delicious addition, and while any variety will do, radish or purple cabbage microgreens work particularly well.
Serves 4
- 1 head radicchio, sliced thin
- 1 cup microgreens
- 1 medium apple, sliced thin
- 1/2 cup chopped, toasted hazelnuts
- 1 cup pomegranate arils (from about 1 pomegranate)
- 2 ounces crumbled gorgonzola cheese
- Extra-virgin olive oil, to taste
- Red wine vinegar, to taste
Toss the radicchio and microgreens together in a large salad bowl. Add the apples, hazelnuts, pomegranate arils, and gorgonzola cheese.
Drizzle with olive oil and vinegar and toss. Let the salad rest for about 5 minutes so that the vegetables soften just a touch, then serve.
