Ingredients
1/2 head Royal Rose radicchio, cored
2 heads Bibb lettuce
1 tart apple
1 teaspoon lemon juice
4 oz. crumbed Gorgonzola or blue cheese
1/2 cup chopped hazelnuts or walnuts, toastedDressing
1/3 cup vegetable oil
3 Tablespoons cider vinegar
1-1/2 Tablespoons honey
1 Tablespoon Dijon-style mustard
1/4 teaspoon salt
2 heads Bibb lettuce
1 tart apple
1 teaspoon lemon juice
4 oz. crumbed Gorgonzola or blue cheese
1/2 cup chopped hazelnuts or walnuts, toastedDressing
1/3 cup vegetable oil
3 Tablespoons cider vinegar
1-1/2 Tablespoons honey
1 Tablespoon Dijon-style mustard
1/4 teaspoon salt
Methods/steps
Slice or tear radicchio and Bibb lettuce into bite-sized pieces. Soak radicchio in cold water 10 to 15 minutes; drain and pat dry. Core and dice apple; sprinkle with lemon juice. In large bowl, combine apple and salad ingredients. In small bowl, whisk together all dressing ingredients. Pour over salad and toss.