Chicory and Arugula Salad with Honey Vinaigrette Recipe
- 1 medium head Belgian endive, coarsely chopped (about 1 cup)
- 1/2 small head radicchio, coarsely chopped (about 2 cups)
- 1 1/2 ounces baby arugula (about 1 1/2 cups)
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons grapeseed oil
- 1/4 cup walnuts, toasted and coarsely chopped
- Combine the greens in a serving bowl and set aside.
- Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl.
- While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl.
- Whisk until all the oil is incorporated.
- Taste and adjust the seasoning as desired.
- Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad.
- Taste and adjust the seasoning as desired.
- Top with the walnuts and serve.
endive, head radicchio, baby arugula, white wine vinegar, honey, kosher salt, freshly ground black pepper, grapeseed oil, walnuts
Taken from www.chowhound.com/recipes/chicory-and-arugula-salad-with-honey-vinaigrette-11216 (may not work)