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Arugula Radicchio Endive Roasted Walnut and Maytag Blue recipe
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To make Arugula Radicchio Endive Roasted Walnut and Maytag Blue you will need
Ingredients
| 1 | cup | Roasted walnuts; warm | | | One orange ; Juice of | | 1/2 | cups | Rice wine vinegar | | | Salt and pepper | | 1/2 | cups | Walnut oil | | 1/4 | cups | Extra-virgin olive oil | | 1/2 | pounds | Arugula; cleaned and stems removed | | 1/2 | | Head of radicchio; julienned | | 12 | | Endive spears/leaves | | 1/2 | pounds | Maytag blue cheese | | 1/4 | cups | Edible flowers | | 2 | tablespoons | Cracked black pepper |
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.
Reseason 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 for 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.
Yield: 4 servings
Enjoy your Arugula Radicchio Endive Roasted Walnut and Maytag Blue
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Wed 6 Aug 2008
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