Ingredients
- 3 cups Romaine Hearts chopped 1/2 inch
- 1 1/2 cupsBelgian Endive chopped 1/2 inch
- 6Belgian Endive outer leaves (for garnish)
- 2 headsRadicchio large outer leaves (for garnish)
- 1/2 cupRadicchio chopped 1/2 inch
- 1/2 cupOrganic Apples (Gala) cored and diced 1/2 inch
- 1/4 cupPine Nuts toasted
- 1/4 cupDried Tart Cherries orDried Cranberries
- 1/3 cup Blue Cheese (Veined) Stilton Roquefort or Gorgonzola
Berry & Walnut Oil Vinaigrette Salad Dressing
- 6 ounces Walnut Oil or Almond Oil
- 2 ounces Berry Vinegar (Rasberry Blueberry or other)
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/8 teaspoonOrganic Grinders Rainbow Peppercorn
- Salt to taste
Description
Melissas
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