Mixed Chicories with Burnt Honey Vinaigrette

Mixed Chicories with Burnt Honey Vinaigrette

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From: EatingWell Magazine, November/December 2017

The bold, peppery bitter greens in this easy salad recipe offset the sweet honey vinaigrette. It makes a great starter or side dish—or top it with chicken and roasted potatoes and you can serve it for dinner.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons honey
  • 5 tablespoons white-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 10 cups lightly packed torn frisée, escarole, endive and/or chicory (12 ounces)
  • 4 cups lightly packed torn radicchio
  • ½ cup lightly packed fresh parsley leaves


  • Prep

  • Ready In

  1. Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.
  2. Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
  • To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 121 calories; 9 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 1 g protein; 107 mcg folate; 0 mg cholesterol; 7 g sugars; 6 g added sugars; 1,677 IU vitamin A; 11 mg vitamin C; 43 mg calcium; 1 mg iron; 157 mg sodium; 288 mg potassium
  • Nutrition Bonus: Vitamin A (34% daily value), Folate (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ other carb,1½ fat

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