Mixed salad with blackberries and walnuts
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch arugula; | |
| 1 | small | Head radicchio; |
| 1 | Boston lettuce; | |
| ½ | teaspoon | Prepared mustard; |
| 1 | clove | Garlic; pressed; |
| Coarse salt to taste; | ||
| Freshly ground pepper; to taste | ||
| 1 | tablespoon | Balsamic vinegar; |
| 2 | tablespoons | Heavy cream; |
| ½ | cup | Gorgonzola cheese |
| ¼ | cup | Blackberries; |
Directions
(1). Trim the roots and stalks from the arugula. Wash the leaves.
Wash radicchio and boston lettuce leaves. Pat dry with towel. (2).
In a large bowl, whisk together the mustard and olive oil. Add the garlic, salt, pepper, vinegar and heavy cream. Whisk until almost smooth. Add the salad leaves and toss. (3). Arrange the salad on a plate and sprinkle on the crumbled Gorgonzola, walnuts and blueberries. Source: The San Diego Union-Tribune, Food Section, Apr.
6, 1995., + Recipe of the Week and The New York Times Gourmet Shopper. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By MICHELLE HOWE On 07-10-95