Radicchio Tardivo salad with sheep’s milk blue cheese, toasted walnuts, sumac, smoky urfa pepper, sea salt with a sweet-tart dressing.
Dressing: whisk 2 tsp apple cider vinegar with 1 tsp honey. Stir in 1/2 tbsp of Dijon mustard and drizzle in some roasted walnut oil until combined. Toss with the radicchio leaves and top with blue cheese, toasted walnut pieces, salt and spices.
Radicchio Tardivo is slightly bitter and works well with the dressing and blue cheese. If you can’t find this type of chicory, substitute with endives or regular radicchio, torn to pieces.