Warm Spicy Greens with Melted Pecorino Cheese, Toasted Hazelnuts and Port-Soaked Raisins

Shelley Adams’s recipe from Whitewater Cooks: More Beautiful Food is filled with nuts, dried fruits, red wine, radicchio and assorted greens—just the kind of stuff you want after an active day. Every ingredient is also slightly elevated to make sure you get the most out of it (we mean toasted, wine-soaked, spiced and so on!). Modify the recipe to your taste and feel free to throw in an extra handful of your fave greens.

  • By Shelley Adams
  • March 19, 2018
  • Yield: Serves 6


¼ cup port or marsala wine

½ cup raisins

3 tbsp red wine vinegar

¼ cup extra-virgin olive oil

1 tsp sea salt

½ tsp black pepper

1 head radicchio, sliced thinly

2 cups arugula

2 cups baby kale (or regular kale, stems removed and leaves chopped)

¼ lb pecorino, fontina or provolone cheese, grated

½ cup hazelnuts, toasted and roughly chopped

1–2 tbsp balsamic vinegar


1. Preheat boiler to high.

2. Heat the port or marsala in a little pot until warm. Turn off heat, toss in the raisins and let soak for 10 to 15 minutes. Drain and set aside.

3. Whisk together red wine vinegar, olive oil, salt and pepper until blended, in a large bowl.

4. Add radicchio, arugula and kale, and toss to coat well.

5. Pile greens in an oven-proof baking dish or platter and top with the cheese.

6. Broil until cheese is melted (about 1 minute).

7. Sprinkle with hazelnuts and raisins.

8. Drizzle with balsamic vinegar and serve.

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