I love having a seasonal salad on the table that feels a little dressed up but still easy enough for a weeknight. This radicchio salad does exactly that. Bitter radicchio, a sweet, crisp apple, tangy blue cheese, and a crunchy hazelnut brittle all come together with a simple honey–Dijon vinaigrette.

It holds up well, so it is easy to take to a friend’s house or tuck into the fridge for a quick lunch the next day.

Ingredients

For the hazelnut brittle

• 3/4 cup whole hazelnuts
• 1/2 cup granulated sugar
• 1 tablespoon water
• Pinch of kosher salt

For the honey–Dijon vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2–3 teaspoons honey, to taste
• Small pinch kosher salt
• Freshly ground black pepper

For the salad

• 1 medium head radicchio, cored and thinly sliced
• 1 crisp, sweet apple (Honeycrisp, Pink Lady, or similar), thinly sliced or cut into matchsticks
• 3–4 ounces firm blue cheese, cut into small cubes or crumbled
• Extra salt and pepper, to taste

Make the Hazelnut Brittle

1. Toast the hazelnuts
   In a dry skillet over medium heat, toast the hazelnuts, shaking the pan often, until fragrant and lightly browned, about 5–7 minutes. Transfer to a clean kitchen towel and rub to remove most of the skins. A little skin left is fine.
2. Crush the hazelnuts
   Place the warm hazelnuts on a cutting board. Using the bottom of a sturdy measuring cup, gently press to break them into rough pieces. Set aside.
3. Cook the caramel
   Line a baking sheet or heatproof surface with parchment paper. In a small saucepan, combine the sugar and water. Cook over medium heat, swirling the pan occasionally (do not stir with a spoon) until the sugar melts and turns a deep golden-amber color.
4. Coat the hazelnuts
   Once the caramel is amber, remove from the heat and quickly stir in the crushed hazelnuts and a pinch of salt. Immediately pour the mixture onto the parchment and spread into an even layer. Let cool completely, then chop or break the hazelnut brittle into bite-sized pieces. Set aside.

Make the Honey–Dijon Vinaigrette

1. In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, honey, salt, and a few grinds of black pepper.
2. Slowly stream in the olive oil while whisking until the dressing is emulsified and slightly thickened.
3. Taste and adjust: add a little more honey if you want more sweetness, or a splash more vinegar if you like extra brightness.

You can always find more Gulf Coast inspiration and real estate guidance at https://www.searchthegulf.com.

I’m Meredith Folger Amon, a Gulf Coast Expert Real Estate Advisor, licensed in Alabama and Florida. I specialize in helping buyers and sellers navigate the buying and selling of homes along the Gulf Coast, and I love sharing the recipes and rituals that make these homes feel lived in and loved.

If this recipe is helpful or inspires your next gathering, feel free to drop me a note and let me know. I always enjoy hearing how people bring these dishes to life at home.