A refreshing salad featuring crisp chicory leaves, creamy goat cheese, and a tangy balsamic vinaigrette, topped with toasted almonds for added crunch.
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Radicchio, torn into bite-sized pieces
cups
Endive, sliced into ribbons
cups
Flat Leaf Parsley, roughly chopped
cups
Goat Cheese, crumbled
cups
Almonds, toasted and chopped
cups
cups
tablespoons
Dijon Mustard
teaspoons