Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
This salad combines a classic blend of arugula, endive, and raddichio. The blue cheese provides a tangy flavor while the walnuts add a nice crunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Citrus press
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Plate
Ingredients
- 1 cup roasted walnuts, warm
- Juice of one orange
- 1/2 cup rice wine vinegar
- Salt
- pepper
- 1/2 cup walnut oil
- 1/4 cup extra-virgin olive oil
- 5 ounces baby arugula, cleaned and stems removed
- 1/2 head of radicchio,leaves torn
- 12 endive spears/leaves, julienned
- 1/2 pound Maytag blue cheese
- 1/4 cup edible flowers, optional
- Cracked black pepper, for garnish
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