Rugen'Rad Salad
- 1/2 lb. walnut halves (about 2 c.)
- 1/4 c. rice wine vinegar
- salt
- freshly ground black pepper
- 1 head radicchio
- drizzle of olive oil
- 1 c. walnut oil
- drizzle of honey
- 8 c. baby arugula, washed and patted dry
- 1 head endive, washed, cored and shoots separated
- 1/2 lb. crumbled Maytag Blue cheese
- Preheat the oven to 375u0b0. Preheat the grill. Place the walnuts on a baking sheet and bake until golden brown, being careful not to burn, for 5 to 6 minutes. Remove the nuts from the pan and transfer them to a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce.
- Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey.
walnut halves, rice wine vinegar, salt, freshly ground black pepper, head radicchio, drizzle of olive oil, walnut oil, drizzle of honey, baby arugula, crumbled maytag blue cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=126590 (may not work)