Radicchio Salad With Blue Cheese Dressing

Ingredients

For 4 servings

• •4 oz blue cheese (such as Gorgonzola or Point Reyes)
• •0.5 tasse extra-virgin olive oil
• •0.25 tasse sherry vinegar or red wine vinegar
• •1 c. à soupe plus 1 tsp. pure maple syrup
• •1 c. à soupe Dijon mustard
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
• •0.5 c. à café freshly ground pepper
• •0.5 tasse blanched whole hazelnuts
• •0.5 medium butternut squash (about 1¼ lb.), peeled, seeds removed, cut into 1" pieces
• •2 c. à soupe extra-virgin olive oil
• •1 c. à soupe rosemary leaves
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• •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
• •Freshly ground pepper
• •1 small shallot, thinly sliced, divided

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.