Radicchio~ Fennel & Arugula Salad With Gorg Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS ---------DRESSING----------,
2 tbsp: Balsamic vinegar,
1 tsp: Dijon mustard,
1/3 cup: Olive oil Salt and pepper ----------SALAD------------,
6 cup: Radicchio, shredded
2 cup: Fennel bulb, thinly sliced
1/2 cup: Walnuts, toasted and chopped
2/3 cup: Gorganzola, crumbled (3 oz.)
6 cup: Arugula, coarse stems discarded,leaves washed and well spun dry
Directions:
DRESSING: In small bowl whisk balsamic vinegar, mustard, salt,
pepper. Add oil in stream whisking until dressing is emulsified.
SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and
dressing. On 8 plates, arrange the arugula, then put the radicchio
mixture on top. Makes 8 servings. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
pepper. Add oil in stream whisking until dressing is emulsified.
SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and
dressing. On 8 plates, arrange the arugula, then put the radicchio
mixture on top. Makes 8 servings. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
Tags
Salads