Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

Ingredients

• 1 cup blueberries fresh
• 1 head chicory green chopped curly endive
• 2 teaspoons dijon mustard 
• 0.5 cup hazelnuts lightly toasted coarsely chopped
• 2 teaspoons honey 
• 4 servings kosher salt and pepper black freshly ground
• 4 ounces aged manchego cheese spanish shaved
• 0.5 cup olive oil 
• 0.3 cup raspberry vinegar 

Equipment

• bowl

Directions

1. In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
2. Put the chicory in a large salad bowl.
3. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese.
4. Serve immediately.