Fall greens with walnuts, feta and walnut vinaigrette

  • Time cooking time: none
  • Yield 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 tespoon 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
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