ENDIVE, RADICCHIO AND WALNUT SALAD

ENDIVE, RADICCHIO AND WALNUT SALAD image

Yield 4 Servings

Number Of Ingredients 10

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2 endives
1 small radicchio
2 carrots, peeled and shredded
1/2 cup walnut pieces
DRESSING:
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil

Steps:

1. Cut 1-1/2" from the root end of the endives and the raddichio, and cut these root-end pieces into 1/2-inch chunks (about 3 cups). Reserve pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine root-end chunks with shredded carrots and nuts in a bowl. Combine the dressing ingredients in a small bowl; add the dressing to the endive and radicchio pieces, carrots and nuts. Toss well. Arrange the radicchio leaves on four plates; spoon the dressing mixture onto the center of them. Then arrange endive leaf tips, points up, next to one another.