Borgonzola And Walnut Salad

• 3/4 cup walnut halves
• 1/4 cup extra virgin olive oil
• 2 tablespoons red onions, minced
• 4 teaspoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 anchovy fillets, minced (or 1 tsp. anchovy paste)
• 1 small garlic clove, minced
• 1/4 teaspoon ground pepper
• 1 pinch salt
• 1 small head radicchio (torn or cut into pieces)
• 1 head boston lettuce (torn or cut into pieces)
• 1 bunch arugula, trimmed
• 6 ounces borgonzola cheese (cut or crumbled into chunks)

1. In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes. let cool.
2. In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt.
3. Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts. Delicious!

walnut halves, extra virgin olive oil, red onions, balsamic vinegar, red wine vinegar, anchovy, garlic, ground pepper, salt, head radicchio, boston lettuce, arugula, cheese

Taken from www.food.com/recipe/borgonzola-and-walnut-salad-435371 (may not work)