Radicchio, Apple & Gouda Salad with Granny Smith Apple Balsamic Vinaigrette

A vibrant, tangy-sweet salad with a delicious balance of crunch, creaminess, and savory flavor.

Ingredients:

• 1 small head radicchio, thinly sliced (about 2 cups)

• 1 small-to-medium Granny Smith apple, diced into ¼-inch pieces

• ½ small wedge Gouda cheese (about 3–4 oz), diced into ¼-inch pieces

• 2 thick-cut slices bacon

• 4 tbsp Granny Smith Apple White Balsamic Vinegar

• 3 tbsp herb-infused olive oil (e.g., Milanese Gremolata, Tuscan Herb, or Basil)

• Optional toppings: toasted pepitas, sliced almonds, or chopped walnuts

• Optional addition: sliced ripe pear for a sweet contrast

Instructions:

1. Cook the bacon:
   Heat a skillet over medium heat. Add the bacon and cook until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate. Once cool, chop into bite-sized pieces.

2. Prep the produce and cheese:
   While the bacon cooks, thinly slice the radicchio into ¼-inch ribbons. Dice the apple and Gouda into small, bite-sized cubes (about ¼ inch).

3. Make the vinaigrette:
   In a small bowl or jar, whisk together the Granny Smith Apple White Balsamic and herb olive oil until emulsified. Taste and adjust the oil-to-vinegar ratio to your liking.

4. Assemble the salad:
   In a large bowl, combine the radicchio, apple, Gouda, and bacon. Drizzle with the vinaigrette and toss to coat evenly.

5. Top and serve:
   Garnish with your choice of crunchy toppings like pepitas, almonds, or walnuts. For extra sweetness, add thinly sliced pear.

Tips & Variations:

• Cheese Swap: Aged cheddar or smoked gouda also works beautifully.

• Make it vegetarian: Omit bacon and add roasted chickpeas or candied nuts for savory depth.

• Meal-worthy version: Add grilled chicken or quinoa to make it heartier.