Ingredients

1 cup arrugula
2 belgian endives
1 head radicchio
----DRESSING----
1/2 cup walnut oil
1/2 cup olive oil
1 salt and pepper
2 tablespoon chopped walnuts
1/3 cup red wine vinegar
1 teaspoon dijon mustard

Procedure

Wash, clean, and dry vegetables. Chop and toss together. Directions for Dressing: Blend all ingredients together and toss with salad.

LELLO

EAST 54TH STREET, MANHATTAN

CARMIGNANO TENUTA DI CAPEZZANA

From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
salads