Arugula, Radicchio, Endive, Roasted Walnut, And Maytag Blue Recipe
Servings: 1
Ingredients
- 1 c. Roasted walnuts, hot One orange , Juice of
- 1/2 c. Rice wine vinegar Salt and pepper
- 1/2 c. Walnut oil
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 lb Arugula, cleaned and stems removed
- 1/2 head of radicchio, julienned
- 12 x Endive spears/leaves
- 1/2 lb Maytag blue cheese
- 1/4 c. Edible flowers
- 2 Tbsp. Cracked black pepper
Directions
- 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.
- Reseason 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 for 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.
- Yield: 4 servings
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