Red & Green Winter Salad



Time: 30 minutes
Yield: 4

Make the Salad

  • Spread the walnuts on a sheet pan in a single layer and toast for 6-7 minutes in a 350 °F oven until fragrant. Cool and coarsely chop.
  • Make a vinaigrette with the walnut oil, EVOO, vinegar, mustard, and a pinch of salt by shaking them in a covered jar until emulsified.
  • Remove the outer leaves from the radicchio. Quarter it from top to bottom and cut out the core. Cut the quarters crosswise into 1" slices. Remove any discolored outside leaves from the endives and slice off the root end. Cut them crosswise into 1" slices. Toss the chicories together in a shallow serving bowl.
  • Halve the pear from stem to blossom end. Remove the core with a melon baller or a measuring spoon. Cut out the stem and blossom end. Peel the pear, and cut it into thin slices the long way and add it to the bowl.
  • Toss the contents of the bowl with up to ½ the dressing. It should be lightly dressed, not drowning. Toss in the cheese. Add salt and pepper to taste. Garnish with walnuts and pomegranate arils.
Copyright © 2022 De Medici Imports. All rights reserved.