Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Arrugula |
2 \N | Belgian endives |
1 \N | Head radicchio |
½ cup | Walnut oil |
½ cup | Olive oil |
\N \N | Salt and pepper |
2 tablespoons | Chopped walnuts |
⅓ cup | Red wine vinegar |
1 teaspoon | Dijon mustard |
DRESSING
Wash, clean, and dry vegetables. Chop and toss together. Directions for Dressing: Blend all ingredients together and toss with salad.
LELLO
EAST 54TH STREET, MANHATTAN
CARMIGNANO TENUTA DI CAPEZZANA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .