Grilled Chicory Salad with Almond Vinaigrette


Grilled Chicory Salad with Almond Vinaigrette

3 tablespoons finely chopped almonds

2 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

½ teaspoon salt

1 head chicory

Fresh ground black pepper

¼ cup crumbled feta cheese (optional)

Prepare your barbecue for grilling or preheat the broiler to high heat. Combine the almonds, 1 tablespoon olive oil, vinegar, and salt, stir to combine and set aside. Cut the chicory into quarters making sure to keep the stem intact, drizzle with 1 tablespoon olive oil. Grill the chicory over high heat to slightly blacken the two cut sides, flip over and cook on the other side for about 1 minute. Remove from the grill and place the quarters on a serving platter and top with the almond dressing, ground pepper and cheese if desired.

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Wellspring Charitable Gardens

Oakdale, CA 95361, USA

209-607-1887

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