A salad for slow meals and winter light—layered radicchio, sweet dates, toasted hazelnuts, and smoked gorgonzola, brought together with a delicate lemon and prosecco vinaigrette. A small moment of beauty at the table.

Yield 2–4 Servings

Mis en Place

Salad

1 Head Rosa Radicchio, leaves gently separated
1 Small Head Castelfranco Radicchio, torn into large pieces
2 Belgian Endives, sliced lengthwise
Smoked Gorgonzola, crumbled (to taste)
4–5 Medjool Dates, pitted and chopped
1/3 Cup Hazelnuts, toasted and roughly chopped
Fresh thyme leaves (optional, for finishing)

Dressing

3 Tbsp. Extra-Virgin Olive Oil
Zest of 1 Lemon
1 1/2 Tbsp. Prosecco Vinegar
1–2 Tsp. Honey (to taste)
1/2 Tsp. Fresh Thyme Leaves, finely chopped
Salt & freshly cracked black pepper

Method

Step 1

Make the Dressing

In a small bowl, whisk together the olive oil, lemon zest, prosecco vinegar, honey, and thyme.
Season with salt and pepper, adjusting the honey for balance.
Set aside to let the flavours soften and mingle.

Step 2

Prep the Salad Greens

Gently wash and dry the radicchio and endive.
Tear larger leaves into bite-sized pieces, keeping their natural shapes for texture and movement.

Step 3

Toast the Hazelnuts

In a dry skillet over medium heat, toast the hazelnuts until fragrant and lightly golden, shaking the pan often.
Let cool slightly, then roughly chop.

Step 4

Assemble the Salad

Arrange the radicchio and endive on a large serving platter or bowl.
Scatter over the dates and toasted hazelnuts.
Drizzle with the dressing and gently toss to coat.

Finish with generous crumbles of smoked gorgonzola and a few fresh thyme leaves.

Serve

Serve immediately, while the radicchio is crisp and the cheese just begins to soften against the greens.

Perfect alongside a simple roast chicken, a wintery pasta, or a glass of something bright and sparkling.