Blue Cheese, Grape and Chicory Salad
Drogo
2 - 3
5 minutes
This elegant blue cheese, grape and chicory salad is a delicious balance of flavours and textures, combining creamy blue cheese, crisp chicory and sweet grapes with a vibrant honey vinegar dressing. The contrast between the rich cheese, slightly bitter leaves and sweet-sharp dressing makes this chicory and blue cheese salad both refreshing and satisfying, perfect as a starter, light lunch or dinner party side dish.
The combination of grape and blue cheese is a classic pairing, bringing together sweetness and tangy richness in every bite. For added depth of flavour, the grapes can be lightly pickled before serving, creating an elevated blue cheese grape salad with a subtle sweet-and-sour note. Whether you're looking for a simple chicory salad or an impressive seasonal dish, this versatile recipe works beautifully with a variety of blue cheeses and is guaranteed to bring colour and flavour to the table.
Ingredients
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100g Fourme d'Ambert blue cheese
- 3 red chicory, leaves washed and dried
- 125g muscat grapes halved
½ Castelfranco, leaves washed and dried
- 4 tablespoons rice vinegar
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 2 tablespoons honey vinegar
- 2 tablespoons olive oil
2 tablespoons finely chopped chives
Directions
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- Step 1, Combine the rice vinegar, sugar and 1 teaspoon sea salt in a bowl and stir until the sugar and salt are dissolved. Add the grapes and set aside.
- Step 2, Combine the honey vinegar and olive oil with some salt and pepper in a clean, lidded jar or bowl and shake or whisk to combine. Set aside.
- Step 3, Combine the chicory and castelfranco and coat with some of the dressing to coat and arrange on a platter. Top with the cheese and grape halves and extra dressing. Eat immediately.
Ingredients you'll need
