1/2 Cup Walnuts
1 Teaspoon Cumin
4 Tablespoons Olive Oil
2 Teaspoons Balsamic Vinegar
2 Teaspoons Sherry Vinegar
Salt and Pepper, to taste
2 Heads Endive, cut in half lengthwise and sliced thin with RSVP Cut 'N Chunks
1 Head Radicchio, sliced thin
1/4 Pound Blue Cheese, mild, crumbled
- Spray walnuts with olive oil and mix with cumin to lightly coat, and roast at 250 for 15 minutes. Let cool
- Mix oil, vinegars, salt & pepper to make a vinaigrette to taste
- Mix endive, radicchio, cheese, walnuts and vinaigrette.
This is an unusual salad that's great to serve after a main course as a palate cleanser.
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