BORGONZOLA AND WALNUT SALAD

Borgonzola and Walnut Salad image

Provided by Chef mariajane

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

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3/4 cup walnut halves
1/4 cup extra virgin olive oil
2 tablespoons red onions, minced
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
2 anchovy fillets, minced (or 1 tsp. anchovy paste)
1 small garlic clove, minced
1/4 teaspoon ground pepper
1 pinch salt
1 small head radicchio (torn or cut into pieces)
1 head boston lettuce (torn or cut into pieces)
1 bunch arugula, trimmed
6 ounces borgonzola cheese (cut or crumbled into chunks)

Steps:

In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes. let cool.
In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt.
Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts. Delicious!

Nutrition Facts : Calories 277.8, Fat 25.7, SaturatedFat 6.5, Cholesterol 19.3, Sodium 350.7, Carbohydrate 5.5, Fiber 1.4, Sugar 0.8, Protein 8.6