Recipe
FALL GREENS WITH WALNUTS FETA AND WALNUT VINAIGRETTE
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: No cooking required
Totaltime: 20 minutes
Ingredients
- 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
Preparation
-
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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