Radicchio Salad with Candied Hazelnuts and Blue Cheese
By Amanda LuchtelPublished on November 2, 2025
Time
1½ hours
Yield
Serves 6
Ingredients
Candied Hazelnuts
½ cup skinned hazelnuts ¼ cup sugar 2 tablespoons water ⅛ teaspoon table saltSalad
5 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons honey 1 teaspoon Dijon mustard 1 teaspoon table salt ½ teaspoon pepper 1 large head radicchio (12 ounces), leaves separated and torn into 3-inch pieces1 Honeycrisp or Gala apple, cored and sliced thin4 ounces block blue cheese, chilled and sliced thinBefore You Begin
We like the sweet flavor and crisp texture of Honeycrisp or Gala apples here, but any sweet apple will do. For the most striking visual, we like to thinly slice the block of blue cheese, but you can substitute crumbled cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Scatter ½ cup skinned hazelnuts on rimmed baking sheet and bake until golden brown, 7 to 10 minutes, stirring nuts halfway through baking. Transfer sheet to wire rack and let cool for 10 minutes. Using bottom of dry 1-cup measuring cup, crush nuts into coarse pieces. Transfer nuts to bowl.
- Line now-empty rimmed baking sheet with parchment paper and grease parchment. Add ¼ cup sugar, 2 tablespoons water, and ⅛ teaspoon table salt to medium saucepan and gently stir with silicone spatula until sugar is fully moistened. Lightly spray spatula with vegetable oil spray.
- Bring sugar mixture to simmer over medium heat and cook without stirring until liquid is mostly evaporated and several large bubbles form without popping, about 4 minutes. Continue to cook, stirring constantly with greased spatula, until sugar mixture is amber-colored, about 2 minutes (mixture may smoke slightly; this is OK). Working quickly, stir in nuts; transfer nut mixture to prepared sheet and spread into even layer. Let cool completely, about 10 minutes. Chop candied nuts into rough ¼- to ½-inch pieces.
- Whisk 5 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add 1 large head radicchio, leaves separated and torn into 3-inch pieces; 1 thinly sliced Honeycrisp apple; and half of candied nuts and toss to combine. Season with salt and pepper to taste. Transfer mixture to platter, sprinkle with remaining candied nuts, and arrange 4 ounces blue cheese, chilled and sliced thin, over top. Serve.
for the candied hazelnuts
for the salad
Time
1½ hoursYield
Serves 6Ingredients
Candied Hazelnuts
½ cup skinned hazelnuts
¼ cup sugar
2 tablespoons water
⅛ teaspoon table salt
Salad
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon table salt
½ teaspoon pepper
1 large head radicchio (12 ounces), leaves separated and torn into 3-inch pieces
1 Honeycrisp or Gala apple, cored and sliced thin
4 ounces block blue cheese, chilled and sliced thin
Ingredients
Candied Hazelnuts
½ cup skinned hazelnuts
¼ cup sugar
2 tablespoons water
⅛ teaspoon table salt
Salad
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon table salt
½ teaspoon pepper
1 large head radicchio (12 ounces), leaves separated and torn into 3-inch pieces
1 Honeycrisp or Gala apple, cored and sliced thin
4 ounces block blue cheese, chilled and sliced thin
Ingredients
Candied Hazelnuts
½ cup skinned hazelnuts
¼ cup sugar
2 tablespoons water
⅛ teaspoon table salt
Salad
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon table salt
½ teaspoon pepper
1 large head radicchio (12 ounces), leaves separated and torn into 3-inch pieces
1 Honeycrisp or Gala apple, cored and sliced thin
4 ounces block blue cheese, chilled and sliced thin
Why This Recipe Works
This recipe, inspired by a salad at Hen of the Wood restaurant in Burlington, Vermont, is a simple, elegant salad featuring bitter radicchio, sweet apples, crunchy candied hazelnuts, and slices of creamy blue cheese. We used a bold and sweet vinaigrette of white wine vinegar, honey, and Dijon whisked together with extra-virgin olive oil, which balanced the bitterness of the radicchio. The candied hazelnuts came together quickly on the stovetop and added deep complexity and elegance to the dish. This vibrant salad is a refreshing balance to any rich meal.
Before You Begin
We like the sweet flavor and crisp texture of Honeycrisp or Gala apples here, but any sweet apple will do. For the most striking visual, we like to thinly slice the block of blue cheese, but you can substitute crumbled cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Scatter ½ cup skinned hazelnuts on rimmed baking sheet and bake until golden brown, 7 to 10 minutes, stirring nuts halfway through baking. Transfer sheet to wire rack and let cool for 10 minutes. Using bottom of dry 1-cup measuring cup, crush nuts into coarse pieces. Transfer nuts to bowl.
- Line now-empty rimmed baking sheet with parchment paper and grease parchment. Add ¼ cup sugar, 2 tablespoons water, and ⅛ teaspoon table salt to medium saucepan and gently stir with silicone spatula until sugar is fully moistened. Lightly spray spatula with vegetable oil spray.
- Bring sugar mixture to simmer over medium heat and cook without stirring until liquid is mostly evaporated and several large bubbles form without popping, about 4 minutes. Continue to cook, stirring constantly with greased spatula, until sugar mixture is amber-colored, about 2 minutes (mixture may smoke slightly; this is OK). Working quickly, stir in nuts; transfer nut mixture to prepared sheet and spread into even layer. Let cool completely, about 10 minutes. Chop candied nuts into rough ¼- to ½-inch pieces.
- Whisk 5 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add 1 large head radicchio, leaves separated and torn into 3-inch pieces; 1 thinly sliced Honeycrisp apple; and half of candied nuts and toss to combine. Season with salt and pepper to taste. Transfer mixture to platter, sprinkle with remaining candied nuts, and arrange 4 ounces blue cheese, chilled and sliced thin, over top. Serve.
for the candied hazelnuts
for the salad
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