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Ingredientes
- 1/2 lb Walnut halves - (abt 2 c.)
- 1/4 c. Rice wine vinegar Salt to taste Freshly-grnd black pepper
- 1 c. Walnut oil Drizzle of honey
- 1 x Radicchio head Drizzle of extra virgin olive oil
- 8 c. Baby arugula washed, patted dry
- 1 x Endive head washed, cored, and shoots separated
- 1/2 lb Maytag Blue Cheese crumbled
Direcciones
- Preheat the oven to 375 degrees. Preheat the grill.
- Place the walnuts on a baking sheet and cook for 5 to 6 min, or possibly till golden brown, be careful not to burn the nuts. Remove from the pan and place in a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cold.
- Cut the radicchio into fourths. Season with extra virgin olive oil, salt and pepper. Grill for 2 min on each side. Remove and cold. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mix. Season the dressing to taste with the honey.
- In a mixing bowl, combine the arugula, radicchio and endive together. Season with salt and pepper. Toss the lettuces with the dressing. Mound the greens in the center of each plate. Crumble the cheese over the salad and garnish with fresh cracked pepper. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 71 | 74% |
| Total Fat 8.51g | 11% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 276mg | 8% |
| Total Carbs 4.08g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.72g | 0% |
| Protein 2.95g | 5% |
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