Ingredients
1/2 cup walnut halves
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
1/2 teaspoon sugar
2 teaspoons Dijon mustard
6 cups mixed chicories, such as radicchio and red endive, leaves separated
1 crisp red apple, such as Honeycrisp, cored and thinly sliced
1/4 cup pomegranate arils
3 ounces aged Gouda, shaved
Preparation
Preheat oven to 325°F. Place nuts on a rimmed baking sheet and drizzle lightly with a little oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.
Whisk together vinegar, sugar, and Dijon; season with salt and pepper. Whisk in 1/4 cup oil to make the dressing. Toss 1/4 cup dressing with chicories, apple, pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.
