Arugula, Radicchio, Endive, Walnut, & Blue Cheese Salad

Recipe Ingredients

1 cup	237ml	Roasted walnuts - warm
		Juice of one orange
1/2 cup	118ml	Rice wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Walnut oil
1/4 cup	59ml	Extra-virgin olive oil
1/2 lb	227g / 8oz	Arugula - cleaned, and Stems removed
1/2		Radicchio head - julienned
12		Endive spears/leaves
1/2 lb	227g / 8oz	Maytag blue cheese
1/4 cup	59ml	Edible flowers
2 tablespoons	30ml	Cracked black pepper

Recipe Instructions

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. Re-season 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 from 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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