Caramelized Hazelnut Salad Recipe

This dish hits all the right flavour notes: sweet, salty and tart, tempered with a touch of bitterness from the endive. Served as an appetizer to whet appetites, or a side, this salad will take your festive spread to the next level.

Ingredients (serves 6 people)

  • 400g baby asparagus
  • 80g caster sugar
  • 75g hazelnuts, halved
  • 250g Taleggio cheese, sliced
  • 3–4 endive heads, leaves separated
  • 10g mint leaves
  • ½ cup olive oil
  • 3 tbsp sherry vinegar
  • 2 tsp grainy mustard
  • 1 tsp caster sugar
  • Sea salt and black pepper

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  1. Fill a large pot with salted water and bring to the boil, add the asparagus and cook for 30 seconds, remove and place in cold water. Strain and pat dry.

  2. Heat sugar in a pan, allow to melt over a low heat. Bring to a simmer and allow to cook until golden brown. Toss in nuts, stir well to coat and turn onto a lined baking tray.

  3. For the dressing: whisk together olive oil, vinegar, mustard and sugar. Season well.

  4. Place the endives in serving bowls, top with asparagus, mint, chopped nuts and Taleggio, pour over the dressing.

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