Name: Radicchio, Fennel and Arugula Salad with Gorg
Ingredients: -JUDI M. PHELPS --------DRESSING----------; 2 tb Balsamic vinegar; 1 ts Dijon mustard; 1/3 c Olive oil Salt and pepper ---------SALAD------------; 6 c Radicchio; shredded; 2 c Fennel bulb; thinly sliced; 1/2 c Walnuts; toasted and chopped; 2/3 c Gorganzola; crumbled (3 oz.); 6 c Arugula; coarse stems discarded,leaves washed and well spun dry

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Salads	8	Servings

INGREDIENTS

		-JUDI M. PHELPS ——–DRESSING———-
2	tb	Balsamic vinegar
1	ts	Dijon mustard
1/3	c	Olive oil Salt and pepper ———SALAD————
6	c	Radicchio; shredded
2	c	Fennel bulb; thinly sliced
1/2	c	Walnuts; toasted and chopped
2/3	c	Gorganzola; crumbled (3 oz.)
6	c	Arugula; coarse stems discarded,leaves washed and well spun dry

INSTRUCTIONS

DRESSING:  In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add
oil in stream whisking until dressing is emulsified.
SALAD:  In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing.
On 8 plates, arrange the arugula, then put the radicchio mixture on top.
Makes 8 servings. Source: Cookbook USA
Shared and MM by Judi M. Phelps. [email protected],
[email protected], or [email protected]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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