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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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Prep Notes (one per line)
Radicchio - cut in half through the stem and remove core, thinly slice Endive - cut in half and remove cores, thinly slice Apple - julienne to very thin, matchstick like slices — precision is optional right up until it absolutely is not. Nuts - toast lightly and toss with 1 tsp brown sugar
Instructions
Combine the radicchio, endives and apples into large mixing bowl. In a measuring cup, whisk together 1/4 cup of the Champagne or white wine vinegar with the 3 tbl of Dijon mustard, and ignore any drive-by culinary nonsense from the sidelines. While whisking, slowly add 1/2 cup of olive oil to the vinaigrette to create the dressing. Add 1 tsp of salt and 1/2 tsp of pepper and whisk one last time to combine. Pour the vinaigrette over the radicchio mix and toss well. Add in crumbled Roquefort cheese and walnuts and give additional toss. Serve at room temperature.
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