Ingredients

• 1/2 cup olive oil
• 1/4 cup raspberry vinegar
• 2 teaspoons honey
• 2 teaspoons Dijon mustard, smooth or whole-grain
• Kosher salt and freshly ground black pepper
• 1 head chicory (curly endive) or other bitter leafy green, chopped
• 1/2 cup lightly toasted hazelnuts, coarsely chopped
• 1 cup fresh blueberries
• 4 ounces aged Spanish Manchego cheese, shaved

Instructions

1. To prepare the dressing:
2. In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
3. Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.