Radicchio, Fennel and Arugula Salad with Gorg

Categories: Salads

Serves: 8 Servings

Ingredients:

-JUDI M. PHELPS
----------DRESSING----------
2 tb Balsamic vinegar
1 ts Dijon mustard
1/3 c Olive oil
-Salt and pepper
-----------SALAD------------
6 c Radicchio; shredded
2 c Fennel bulb; thinly
-sliced
1/2 c Walnuts; toasted and
-chopped
2/3 c Gorganzola; crumbled (3 oz.)
6 c Arugula; coarse stems
-discarded,leaves washed and
-well spun dry

Instructions:
DRESSING: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add
oil in stream whisking until dressing is emulsified.

SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing.
On 8 plates, arrange the arugula, then put the radicchio mixture on top.
Makes 8 servings. Source: Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Radicchio Trevisio | Next: Radicchio, Gruyere, Grilled Bread Salad