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EMERIL'S RUGEN'RAD SALAD

CATEGORY:
Salads

INGREDIENTS:
+ 5 oz Emeril’s Baby Arugula
+ 1 head of radicchio
+ Freshly ground black pepper
+ Salt
+ 1/4 cup rice wine vinegar
+ 1/2 pound walnut halves (about 2 cups)
+ Drizzle of olive oil
+ 1 cup walnut oil
+ Drizzle of honey
+ 1 head of endive, washed, cored and shoots separated
+ 1/2 pound crumbled Maytag Blue Cheese


INSTRUCTIONS:
Preheat the oven to 375˚F. Preheat the grill. Place the walnuts on a baking sheet and cook for 5 to 6 minutes or until golden, be careful not to burn the nuts. Remove from the pan and place in a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey. In a mixing bowl, combine the arugula, radicchio and endive together. Season with salt and pepper. Toss the lettuces with the dressing. Mound the greens in the center of each plate. Crumble the cheese over the salad and garnish with fresh cracked pepper. Serve immediately.

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