Endives and radicchio are naturally bitter greens, and that bitterness is part of what makes them interesting — but pairing them thoughtfully is key. Here, a Honey Dijon Vinaigrette balances and softens their edge, letting the chicories’ flavor shine instead of overwhelm. Sweet stone fruits like apricots and nectarines add juiciness, while creamy burrata brings richness to every bite. This is a salad that feels fresh and inviting, with every element working together.

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Prep Time: 20 minutes
Cook Time: 0 minutes
Yield: Serves 4

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Ingredients

For the Salad:

• 2 nectarines, ripe but firm, sliced into wedges
• 3 apricots, halved and pitted
• 2 heads endive, leaves separated
• 1 small head radicchio, core removed, leaves torn
• 1 large ball burrata (about 200g), drained
• ⅓ cup shelled pistachios, roughly chopped
• ½ cup quick pickled red onions (see Chef’s Notes)
• Fresh basil and/or mint leaves, for garnish

For the Honey Dijon Vinaigrette:

• 2 tablespoons mild honey
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

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Instructions

1. Make the Honey Dijon Vinaigrette:
   In a small bowl, whisk together the honey, white wine vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and black pepper to taste.
2. Prepare the Stone Fruits and Chicories:
   Slice the nectarines into neat wedges. Halve and pit the apricots. Separate and wash the endive leaves. Tear the radicchio leaves into bite-sized pieces.
3. Arrange the Salad:
   On a large platter, layer the endive and radicchio. Nestle the stone fruit pieces among the leaves.
4. Add Burrata:
   Place the burrata ball in the center of the platter. Gently tear it open so the creamy interior spills slightly.
5. Dress and Garnish:
   Spoon the Honey Dijon Vinaigrette generously over the salad and burrata. Scatter the chopped pistachios, pickled red onions, and fresh herbs over the top.
6. Serve:
   Serve immediately, allowing guests to scoop portions of the burrata with the fruit and chicories.

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Directions (Serving & Styling)

For a polished look in photos, keep the fruits glossy by brushing a little extra vinaigrette just before serving. Use a mix of whole and torn herbs, and nestle a few ribbons of pickled red onion throughout for color and contrast.

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Chef’s Notes

• Quick Pickled Red Onions:
  Thinly slice ½ a small red onion. Combine with ¼ cup white wine vinegar, a pinch of salt, and 1 teaspoon sugar in a small bowl. Let sit for 15–20 minutes until bright pink and lightly tangy.
• Choose stone fruits that are ripe but still firm so they hold their shape.
• If you prefer more acidity, add a squeeze of lemon over the finished platter.
• Toast the pistachios lightly for extra flavor.
• This salad pairs nicely with grilled bread or as part of a summer lunch spread.