Radicchio, Fennel And Arugula Salad With Gorgonzola

Recipe Ingredients

		Salad
6 cups	1422ml	Radicchio - shredded
2 cups	474ml	Fennel bulb - thinly
1/2 cup	118ml	Walnuts - toasted and
2/3 cup	157ml	Gorgonzola - crumbled
6 cups	1422ml	Arugula - coarse stems
		Washed and - well spun dry
		Dressing
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Dijon mustard
1/3 cup	78ml	Olive oil
		Salt and pepper

Recipe Instructions

SALAD: In a bowl toss radicchio, fennel, walnuts, Gorgonzola and dressing.

On 8 plates, arrange the arugula, then put the radicchio mixture on top.

DRESSING: In small bowl whisk balsamic vinegar, mustard, salt, pepper.

Add oil in stream whisking until dressing is emulsified.

Source:
"The Greens Book" by Susan Belsinger and Carolyn Dille

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