- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 3 cups Romaine Hearts chopped 1/2 inch
- 1 1/2 cups Belgian Endive chopped 1/2 inch
- 6 Belgian Endive outer leaves (for garnish)
- 2 heads Radicchio large outer leaves (for garnish)
- 1/2 cup Radicchio chopped 1/2 inch
- 1/2 cup Organic Apples (Gala) cored and diced 1/2 inch
- 1/4 cup Pine Nuts toasted
- 1/4 cup Dried Tart Cherries or Dried Cranberries
- 1/3 cup Blue Cheese (Veined) Stilton Roquefort or Gorgonzola
Berry & Walnut Oil Vinaigrette Salad Dressing
- 6 ounces Walnut Oil or Almond Oil
- 2 ounces Berry Vinegar (Rasberry Blueberry or other)
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/8 teaspoon Organic Grinders Rainbow Peppercorn
- Salt to taste
Directions
Thoroughly wash and dry all vegetables and fruit. Cut to size as shown above. Toss all salad mix ingredients together (Except for the blue veined cheese) in a bowl. Add desired amount of salad dressing (2 to 3 tablespoons per person is average) and mix thoroughly.
To Serve
Arrange an outer leaf of the radicchio to one side of a plate. Place salad mixture inside the radicchio leaf and allow to cascade onto plate. Top with the cheese. Place 3 leaves of the endive evenly around the edge of the salad mix with the tips pointing out towards the edge of the plate.
Berry & Walnut Oil Vinaigrette Salad Dressing
Whisk the vinegar and mustard in a small bowl until mixed. Gradually whisk in the oil and continue to mix until slightly thickened. Season with salt and pepper.
Note:
I would say this serves more like 8 to 10 people for a side dish or 4 to 6 as a main dish.
