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Ingredientes
- 1 c. Roasted walnuts hot Juice of one orange
- 1/2 c. Rice wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Walnut oil
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 lb Arugula cleaned, and stems removed
- 1/2 x Radicchio head julienned
- 12 x Endive spears/leaves
- 1/2 lb Maytag blue cheese
- 1/4 c. Edible flowers
- 2 Tbsp. Cracked black pepper
Direcciones
- For the dressing: Place the hot walnuts in a mixing bowl. Add in the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 min for the flavors to infuse together. Whisk in the oils. Re-season if needed.
- For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.
- To assemble, remove the endive spears from the greens and arrange around the platter. Mound the arugula and radicchio in the center of the endive. Sprinkle the Maytag and walnuts around the greens. Garnish with the edible flowers and cracked black pepper.
- This recipe yields 4 servings.
- Comments: the original recipe title as listed is "Arugula, Radicchio, Endive, Roasted Walnut, And Maytag Blue Cheese Salad".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1415g | |
| Recipe makes 4 servings | |
| Calories 688 | |
| Calories from Fat 457 | 66% |
| Total Fat 52.31g | 65% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 4383mg | 125% |
| Total Carbs 49.5g | 13% |
| Dietary Fiber 43.3g | 144% |
| Sugars 4.38g | 3% |
| Protein 19.79g | 32% |
