Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.
I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.
This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.
Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.
Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds