Winter Salad with Radicchio, Apple & Walnut
Winter salads are a beautiful thing, and this one is no exception. Bitter radicchio and endive are pared with sweet tart apples and oranges, toasty walnuts, and pungent gorgonzola. Topped with a mustard maple vinaigrette, this salad is a showpiece, rather than a side dish.
Ingredients
- 1 head radicchio
- 1 head endive
- 1 apple
- 1 lemon
- 1 orange
- ¼ cup toasted walnuts
- ¼ cup crumbled Gorgonzola cheese
- 1 medium shallot minced about ¼
- 2 teaspoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ¼ cup toasted walnut oil or olive oil
- salt and pepper to taste
Instructions
- Core the lettuces and remove the leaves. Rinse and dry well. Tear any very large leaves into smaller pieces and arrange decoratively on a large platter.
- Cut the apple into matchstick slices and toss with fresh lemon juice to prevent them from browning. Scatter on top of the radicchio and endive on the platter.
- Cut away the rind and pith from the orange and cut into round slices, Cut each slice in half and scatter over the salad, along with the toasted walnuts and Gorgonzola. Sprinkle the salad lightly with sea salt and freshly ground black pepper.
- Place the shallot, Dijon mustard, mayonnaise, maple syrup, apple cider vinegar, and oil in a jar. Seal with the lid and shake vigorously until fully incorporated. Season with salt and pepper, to taste.
- Drizzle the dressing evenly over the salad and serve immediately.
Notes
I love La Tourangelle brand toasted walnut oil and I use it frequently in my salad dressings. Look for it in specialty grocers or online. If you can't find it or can't eat nuts, swap it for good quality virgin olive oil.
Nutrition
Calories: 202kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 5mgSodium: 118mgPotassium: 392mgFiber: 5gSugar: 8gVitamin A: 1735IUVitamin C: 28mgCalcium: 90mgIron: 1mg
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