Recipe - Red & Green Winter Salad

Salads

Red & Green Winter Salad

½ cup walnuts
2 tablespoons A L' Olivier Walnut Oil A L'Olivier Virgin Walnut Oil
4 tablespoons A L' Olivier EVOO A L'Olivier Extra Virgin Olive Oil
2 tablespoons A L' Olivier Red Wine Vinegar from Bordeaux A L'Olivier Red Wine Vinegar from Bordeaux
1 tablespoon Fallot Walnut Dijon Mustard
1 head radicchio, 10 – 12 oz
2 cups wild or baby arugula
2 Belgian endives
1 Bosc or Asian pear
Espirit du Sel Fleur de Sel, to taste Esprit du Sel Fleur de Sel
black pepper, to taste
½ cup blue cheese, diced or crumbled
¼ cup pomegranate arils

Time: 30 minutes

Yield: 4

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.