Nutty Endive & Chicory Salad – vomFASS Madison University Avenue

Ingredients

• 1 Tbsp vomFASS FassZination Walnut Oil
• 2 Tbsp vomFASS Palomino Riserva Sherry Vinegar
• 1 10-ounce head of radicchio, torn into bite size pieces
• ¼ cup shelled unsalted walnuts
• 1 tsp salt
• 1 tsp sugar
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ¼ cup vomFASS Don Carlos Extra Virgin Olive Oil
• 1 large shallot, finely chopped
• ¼ cup vomFASS Aceto Balsamico Platinum
• 1 6-ounce head of chicory, cut into bite-size pieces (6 cups)
• 1 head 1 red Belgian endive, thinly sliced crosswise
• 1 head 1 yellow Belgian endive, thinly sliced crosswise
• 1 Tbsp chopped tarragon, fresh