Spinach and Endive Salad with Frangelico Vinaigrette
Elevate your salad game with this Spinach and Endive Salad with Frangelico Vinaigrette—a dish that marries crisp freshness with sophisticated flavors. Featuring tender baby spinach and delicate endive leaves, this recipe is paired with a luxurious hazelnut-infused Frangelico vinaigrette, crafted with extra virgin olive oil, white wine vinegar, Dijon mustard, and a touch of honey for balanced tang and sweetness. Toasted hazelnuts add a delightful crunch, while shavings of Parmesan cheese lend a creamy, savory finish. Ready in just 15 minutes with no cooking required, this salad is perfect for impressing guests or adding a gourmet touch to everyday meals. Serve it as a light appetizer or pair it with roasted proteins for a complete dinner. Keywords: spinach salad, Frangelico vinaigrette, hazelnut salad, Parmesan salad, gourmet salad recipe, quick salad recipes.
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Recipe Information
Ingredients
- 6 cups Fresh baby spinach
- 2 heads Endive
- 3 tablespoons Frangelico (hazelnut liqueur)
- 4 tablespoons Extra virgin olive oil
- 1.5 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Hazelnuts, toasted and roughly chopped
- 0.25 cup Parmesan cheese, shaved
Instructions
Wash the baby spinach leaves thoroughly and pat them dry. Place them in a large salad bowl.
Slice the endive lengthwise and separate the leaves. Add them to the salad bowl with the spinach.
In a small bowl, whisk together the Frangelico, olive oil, white wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until fully emulsified. Taste and adjust seasoning as needed.
Drizzle the Frangelico vinaigrette over the spinach and endive mixture. Toss gently to coat the leaves evenly.
Sprinkle the toasted hazelnuts over the salad for a nutty crunch.
Top with shaved Parmesan cheese for a creamy, salty finish.
Serve immediately, garnished with additional cracked pepper or a drizzle of vinaigrette if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 22.4 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 827 mg | 64% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
