Arugula and Radicchio Salad with Honey Dijon Dressing

Courtesy of Fenn Valley Vineyards and Wine Cellar

56

Enjoy this light salad with Cabernet Sauvignon.

Ingredients

  • 2 T. Honey
  • 1 T. Shallot, finely chopped
  • 1/3 c. olive oil
  • 3 T. white wine vinegar
  • 1 t. Dijon mustard
  • Kosher salt
  • Ground black pepper
  • 1 head radicchio
  • 5 oz. baby arugula
  • Candied Walnuts (see recipe below)
  • Three Cheese Crackers (see recipe below)

Directions

  1. Whisk all ingredients except for Salt & Pepper together. Season with Salt & Pepper to taste.
  2. Julianne Radicchio
  3. Mix arugula and radicchio together in a 2/3 to 1/3 ratio.
  4. Toss with dressing. Sprinkle candied walnuts on top and serve with three cheese crackers.

Candied Walnuts

  • 1 c. chopped walnuts
  • 1/8 c. sugar (2 T)
  • 2 T. water

Directions

  1. Toss together and bake at 375 for 5-6 minutes. Watch as not to burn!

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