Radicchio, fennel and arugula salad with gorg

8 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS --------DRESSING----------
2 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
⅓ cup Olive oil Salt and pepper ---------SALAD------------
6 cups Radicchio; shredded
2 cups Fennel bulb; thinly sliced
½ cup Walnuts; toasted and chopped
⅔ cup Gorganzola; crumbled (3 oz.)
6 cups Arugula; coarse stems discarded,leaves washed and well spun dry

Directions

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@..., juphelps@..., or jphelps@...

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

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