Radicchio Salad With Blue Cheese Dressing

Method

1. 1

   Dressing

2. 2

   Blend 4 oz. blue cheese, ½ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 1 Tbsp. plus 1 tsp. pure maple syrup, 1 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a blender until smooth and thick. Dressing should be the consistency of mayonnaise; add up to 1 Tbsp. water to thin if needed. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

3. 3

   Salad and Assembly

4. 4

   Place a rack in lower third of oven; preheat to 400°. Toast ½ cup blanched whole hazelnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown inside and fragrant, 7–10 minutes. Let cool.

5. 5

   Toss ½ medium butternut squash (about 1¼ lb.), peeled, seeds removed, cut into 1" pieces, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. rosemary leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on another rimmed baking sheet to combine. Arrange squash in a single layer and roast, undisturbed, until tender and golden brown underneath, 25–30 minutes.

6. 6

   Place 1 large head of Treviso radicchio or 1 medium head of Castelfranco radicchio or ½ head of each, leaves separated, torn if large, 1 medium head of endive, leaves separated, and a large pinch of salt in a large bowl; season generously with freshly ground pepper and toss to combine. Add squash, half of hazelnuts, ½ small shallot, thinly sliced, and half of dressing; toss gently, adding more dressing if needed, until combined and leaves are coated.

7. 7

   Mound salad on a platter and top with remaining hazelnuts and ½ small shallot, thinly sliced.

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