Fall Chicories with Pt. Reyes Blue Cheese, Apples, Pears and Almonds

Pair with Long Meadow Ranch Blanc de Noirs, Anderson Valley
  • 3-4 Different varieties of chicories. (Examples include: Belgian endive, radicchio, frisee, escarole, Treviso)
  • 1 cup Pt. Reyes Blue Cheese,
  • 3-4 different varieties of apples
    and pears
  • 1/2 cup roasted, salted almonds
  • 1 cup apple cider dressing
For the dressing
  • 1 cup apple cider vinegar
  • 3 cups EVOO
  • 2 tbsp Dijon mustard
  • 1 small shallot, minced
  • Honey and salt to taste
For the dressing
  • Add the shallot and mustard to a bowl
  • Whisk in vinegar, slowly drizzle in the olive oil while whisking to create and emulsion
  • Season with salt and honey to desired sweetness

Can be done up to 2 days ahead and stored in an airtight container.

To assemble
  • Wash and cut the chicories and cut into nice bite sized pieces. Try cutting them in different shapes thinking about how they will look in the bowl. (Can be done ahead of time.)
  • Wash and cut your apples and pears.
  • Toss chicories with the dressing and fruit.
  • Adjust seasoning with salt and pepper.
  • Garnish with more fruit, almonds, and the blue cheese.