Arugula, radicchio, endive, roasted walnut, and maytag blue

Yield: 1 Servings

Measure Ingredient
1 cup Roasted walnuts; warm
\N \N One orange ; Juice of
½ cup Rice wine vinegar
\N \N Salt and pepper
½ cup Walnut oil
¼ cup Extra-virgin olive oil
½ pounds Arugula; cleaned and stems removed
½ \N Head of radicchio; julienned
12 \N Endive spears/leaves
½ pounds Maytag blue cheese
¼ cup Edible flowers
2 tablespoons Cracked black pepper


For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes 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

Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998

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