Chicories Salad with Gorgonzola, Walnuts, and Citrus Balsamic Dressing

This bright, winter-inspired salad brings together the bold flavors of chicories with creamy gorgonzola, toasted walnuts, and a citrus-forward balsamic dressing. Radicchio, endive, and frisée create a beautiful mix of color and texture. At the same time, wheat berries add a hearty, whole-grain element, transforming this dish from a simple side into a memorable starter or light meal.

Perfect for holiday gatherings, dinner parties, or anytime you want a salad with complexity and depth.

Ingredients

Salad

• 1 head radicchio, quartered and leaves removed
• 1–2 heads endive, thinly sliced
• 2 heads frisée, washed and leaves removed
• 2 watermelon radishes, thinly sliced
• ½ cup cooked wheat berries
• ⅓ cup gorgonzola crumbles
• ½ cup toasted walnuts

Citrus Balsamic Dressing

• ½ cup citrus juice (orange, grapefruit, Meyer lemon, or a blend)
• 1½ tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey

Directions

1. Cook the wheat berries according to package instructions. Let cool.
2. Whisk together citrus juice, balsamic vinegar, olive oil, and honey until fully combined.
3. Assemble the salad: Toss radicchio, endive, frisée, and sliced radishes in a large bowl.
4. Add the dressing, wheat berries, gorgonzola, and walnuts. Toss well to fully coat the greens.
5. Let rest for 10–15 minutes, tossing every few minutes to allow the chicories to soften slightly and absorb the flavors.
6. Serve chilled or at room temperature.