Tangy Radicchio, Endive, and Spinach Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Combine ruby radicchio, emerald spinach, and creamy white endive for a vibrant salad reminiscent of the Italian flag. The hearts of palm and Gorgonzola definitely make this a company-worthy dish. Ingredients:
1/4 cup minced shallots (about 1) |
2 tablespoons sherry vinegar |
2 tablespoons fresh orange juice |
1/8 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
3 tablespoons extra-virgin olive oil |
1 tablespoon honey |
1 teaspoon dijon mustard |
4 cups loosely packed baby spinach |
1 small head radicchio, thinly sliced |
1 belgian endive, thinly sliced crosswise |
1 (14-ounce) can hearts of palm, drained and sliced |
1/4 cup (1 ounce) crumbled gorgonzola cheese |
Directions:
1. Combine first 5 ingredients in a large bowl; let stand 10 minutes.
2. Add oil, honey, and Dijon mustard to shallot mixture, stirring with a whisk until well blended. Add spinach and next 3 ingredients, tossing gently to coat. Sprinkle with cheese.
|
|