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, .