Autumn Salad with Radicchio, Apples and Grapes

  1. Preheat the oven to 350. toast the chopped walnuts on a small baking sheet for about 7 minutes, or until fragrant.
  2. Let cool completely.
  3. In a small bowl, combine the lemon juice, vinegar and grape juice.
  4. Stir in the oils.
  5. Season with salt and pepper and stir in the chopped mint.
  6. In a large serving bowl, toss the radicchio with the endives, apples, grapes and toasted walnuts.
  7. 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)

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