📖 Instructions

1. Prepare the Radicchio: Gently wash the radicchio head under cold water. Pat it dry with paper towels. Cut the radicchio in half through the core, then slice each half into 1/2-inch ribbons. If the radicchio seems particularly bitter, soak the ribbons in ice water for about 15-20 minutes. Drain well and pat dry again. This helps mellow out the bitterness. A little tip: if you are sensitive to bitter flavors you can soak it longer or even try a different lettuce.
2. Toast the Walnuts: Preheat a dry skillet over medium heat. Add the walnut halves or pieces to the skillet in a single layer. Toast for 3-5 minutes, shaking the pan occasionally, until the walnuts are fragrant and lightly golden. Be careful not to burn them, as burnt walnuts taste bitter. Remove from the skillet and let cool slightly. Roughly chop the toasted walnuts. I know sometimes you don't want to toast them but trust me this is a must!
3. Prepare the Gorgonzola: Crumble the Gorgonzola cheese into small, bite-sized pieces. You can use a fork or your fingers to do this. If the Gorgonzola is very cold, let it sit at room temperature for a few minutes to soften slightly, making it easier to crumble.
4. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk until the dressing is emulsified and smooth. Taste and adjust seasonings as needed. If you prefer a sweeter dressing, add a little more honey. If you like it tangier, add a splash of balsamic vinegar. Is so easy!
5. Assemble the Salad: In a large bowl, combine the prepared radicchio, crumbled Gorgonzola, and toasted walnuts. Pour the vinaigrette over the salad and gently toss to coat everything evenly. Be careful not to overdress the salad, as this can make it soggy. I like to add the dressing little by little. I would hate to have a soggy salad.
6. Serve Immediately: Serve the salad immediately after assembling. This salad is best enjoyed fresh, as the radicchio can wilt if left to sit too long with the dressing. I usually put the salad in individual small bowls and then serve.