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Endive Radicchio Salad with Oka Cheese

This is basically like a “cheese plate” salad. To enhance the cheese, Anna likes to incorporate all the elements you find on a cheese platter into the salad – grapes, pear, nuts and dried fruits.


  • Dried Apricot Vinaigrette:

  • 4 dried apricots, finely chopped

  • 2 tsp finely grated lemon zest

  • 3 Tbsp lemon juice

  • ½ tsp Dijon mustard

  • 6 Tbsp extra virgin olive oil

  • salt & pepper

  • 1 Tbsp chopped fresh chives

  • For Salad:

  • ½ head radicchio

  • 1 head Belgian Endive

  • 1 stalk celery, sliced thinly on the bias

  • ½ Bartlett pear, cored and sliced thinly

  • 12 seedless red grapes, cut in half

  • ½ cup walnut or pecan pieces, lightly toasted

  • 6 oz Oka cheese (or other ripe, washed-rind cheese), sliced


  • For vinaigrette::

  • 1.

    Soak chopped apricots in hot water for 2 minutes to soften, then drain and stir in lemon zest and set aside. Whisk lemon juice and Dijon, then slowly pour in olive oil while whisking. Stir in chopped apricots, then whisk in 2 Tbsp room temperature water. Season to taste. Stir in chives immediately before serving.

  • To assemble salad::

  • 1.

    Peel off radicchio leaves. Arrange 1 leaf on each of 4 salad plates (or on a platter), then chop remaining and place in a bowl. Peel away 4 endive spears and arrange beside radicchio leaves, then chop remaining and add to bowl with radicchio and celery. Spoon a little vinaigrette over greens and toss to coat. Spoon salad onto each plate (or onto platter) and arrange pear, grapes and walnuts or pecans on top. Drizzle with a little more vinaigrette. Arrange cheese slices just beside salad and serve.

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