Instructions Jump to Ingredients ↑

  1. Pairing seasonal fruit and blue cheese with bitter greens creates a salad that’s an ideal prelude to center-of-the-plate classics, such as prime rib, ham, pork loin, turkey or goose. Prepare the dressing and toast the walnuts ahead and the salad will come together easily right before dinner.

  2. tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup walnut oil*

  3. cups packed romaine lettuce, coarsely chopped 4 cups packed radicchio, coarsely chopped 3 apples, such as Gala, Fuji or Honeycrisp, unpeeled, chopped (4 cups)

  4. cup walnuts, coarsely chopped, toasted**

  5. 1/2 cup crumbled Gorgonzola cheese 1. Whisk vinegar, mustard, salt and pepper in small bowl. Slowly whisk in oil.

  6. Combine lettuce, radicchio and apples in large bowl. Toss with enough dressing to lightly coat greens. Top with walnuts and cheese. Pass any remaining dressing.

  7. TIPS *If desired, use a combination of walnut oil and olive oil in equal parts.

  8. **To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.

  9. (2-cup) servings PER SERVING: 275 calories, 24.5 g total fat (3.5 g saturated fat), 5 g protein, 11.5 g carbohydrate, 5 mg cholesterol, 320 mg sodium, 3.5 g fiber


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