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FALL GREENS WITH WALNUTS, FETA AND WALNUT VINAIGRETTE |
Serves: 8
2 heads radicchio, washed,
dried and separated into leaves
2 large Belgian endives, washed, root end
cut off separated into leaves
1 bunch watercress, stems trimmed, washed and
dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly
toasted
For dressing:
1 tespoo n Dijon mustard
2 tablespoons red
wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup
extra virgin olive oil
Toss radicchio, endive
and watercress in a large salad bowl.
Top with crumbled feta cheese and
sprinkle with walnuts.
Beat together the dressing ingredients. Just before
serving, toss salad with the dressing
