Autumn Salad with Radicchio, Apples and Grapes
- 1 1/2 cups coarsely chopped walnuts (about 6 ounces)
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh grape juice
- 1/2 cup olive oil
- 1/4 cup plus 2 tablespoons walnut oil
- Salt and freshly ground pepper
- 1 tablespoon finely chopped mint
- 4 medium heads of radicchio (about 2 pounds), torn into large pieces
- 4 Belgian endives, cored and torn into large pieces
- 2 Granny Smith appleshalved, cored and thinly sliced
- 2 cups seedless red or purple grapes (about 1/2 pound)
- Preheat the oven to 350. toast the chopped walnuts on a small baking sheet for about 7 minutes, or until fragrant.
- Let cool completely.
- In a small bowl, combine the lemon juice, vinegar and grape juice.
- Stir in the oils.
- Season with salt and pepper and stir in the chopped mint.
- In a large serving bowl, toss the radicchio with the endives, apples, grapes and toasted walnuts.
- Add the dressing to coat.
walnuts, lemon juice, balsamic vinegar, fresh grape juice, olive oil, walnut oil, salt, mint, radicchio, belgian endives, seedless red
Taken from www.foodandwine.com/recipes/autumn-salad-with-radicchio (may not work)