Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon white-wine vinegar |
1 teaspoon dijon-style mustard |
1/3 cup olive oil |
6 cups shredded radicchio (about 3/4 pound) |
2 cups thinly sliced fennel bulb |
1/2 cup walnuts, toasted, cooled, and chopped |
2/3 cup crumbled roquefort (about 3 ounces) |
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry |
Directions:
1. Make the dressing: In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.
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