Radicchio, fennel and arugula salad with gorg
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS --------DRESSING---------- | ||
| 2 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Dijon mustard |
| ⅓ | cup | Olive oil Salt and pepper ---------SALAD------------ |
| 6 | cups | Radicchio; shredded |
| 2 | cups | Fennel bulb; thinly sliced |
| ½ | cup | Walnuts; toasted and chopped |
| ⅔ | cup | Gorganzola; crumbled (3 oz.) |
| 6 | cups | Arugula; coarse stems discarded,leaves washed and well spun dry |
Directions
DRESSING: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add oil in stream whisking until dressing is emulsified.
SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing.
On 8 plates, arrange the arugula, then put the radicchio mixture on top.
Makes 8 servings. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini