Ingredients
Units
Scale
Ingredients (Serves 4)
- 1 head radicchio, cored and thinly sliced
- 1 cup mixed greens (optional, to balance the bitterness)
- 1/2 cup crumbled Gorgonzola cheese
- 1/3 cup walnuts, toasted and roughly chopped
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons aged balsamic vinegar
- 1 teaspoon Dijon mustard (optional, for a creamy vinaigrette)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Radicchio and Greens
- In a large bowl, combine the sliced radicchio and mixed greens (if using). Toss to mix.
2. Toast the Walnuts
- In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant. Remove and set aside to cool.
3. Make the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard (if using), a pinch of salt, and freshly ground black pepper.
4. Assemble the Salad
- Add the Gorgonzola cheese, toasted walnuts, and dried cranberries or raisins (if using) to the bowl with the greens. Toss gently to combine.
5. Dress the Salad
- Drizzle the dressing over the salad and toss again to coat evenly.
6. Serve
- Transfer to individual plates or a serving platter. Serve immediately as a refreshing appetizer or side dish.
