This is a showstopper salad with an absolutely irresistible dressing. Your guests will be licking their plates. It has a bacon quality because of the hazelnut oil and smoked maple syrup and a tiny kick of heat from the hot vinegar but plenty of sweetness to balance the bitterness of the chicory. Make this in the winter and early spring when chicory is bursting at the farmers markets.
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.