Radicchio and Raisin Endive Salad with Cheddar and Salametti Senape




15 minutes


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  • 7.5 ml (1 ½ tsp.) Dijon mustard
  • 30 ml (2 tbsp.) apple cider vinegar
  • 10 ml (2 tsp.) honey
  • 60 ml (1/4 cup) olive oil
  • Salt and freshly ground pepper
  • 1 large radicchio, leaves separated
  • 2 Belgian endives, sliced into rounds
  • 1 L (4 cups) lettuce of choice (corn salad, arugula, frisée)
  • 250 ml (1 cup) Fantino&Mondello Old Style Mustard Salametti, thinly sliced
  • 180 ml (3/4 cup) seedless red grapes, halved
  • Shaved sharp cheddar, to taste


  1. In a bowl, combine Dijon mustard, apple cider vinegar, and honey. Season with salt and pepper. Whisk in olive oil. Set vinaigrette aside.
  2. In a large bowl, combine radicchio leaves, endives, and lettuce. Add a few spoonfuls of vinaigrette and toss.
  3. Divide salad onto plates. Garnish with sliced salametti, grapes, and shaved cheddar. Season with pepper and serve immediately.

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