Ingredients Jump to Instructions ↓

  1. For the vinaigrette:

  2. 1 tablespoon Dijon-style mustard

  3. 1 tablespoon balsamic vinegar

  4. 1 tablespoon plus 1 teaspoon walnut or extra-virgin olive oil

  5. For the salad:

  6. 8 ounces radicchio leaves, roughly torn

  7. 8 ounces baby spinach

  8. 8 ounces Jarlsberg cheese, shredded

  9. 1 red bell pepper, thinly sliced

  10. 3 carrots, made into curls

  11. 1 pint cherry tomatoes, halved

  12. 4 ounces toasted chopped walnuts

Instructions Jump to Ingredients ↑

  1. Make the vinaigrette: Whisk together the mustard, vinegar, and 1 tablespoon of the walnut or olive oil; set aside.

  2. Make the salad: Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the radicchio and toss until it starts to wilt, about 3 minutes. Reduce the heat to low. Add the spinach and toss until the spinach starts to wilt.

  3. Divide the greens among 4 salad plates and drizzle them with some of the vinaigrette. Top each serving with some of the cheese, red pepper strips, carrot curls, and toasted walnuts. Drizzle some of the remaining vinaigrette over each salad, and serve.


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