Radicchio Salad with Blue Cheese and Walnuts

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated garlic (about 1 small clove)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 head radicchio
• 4 cups arugula
• 1/2 red onion (thinly sliced)
• 3 ounces blue cheese
• 1/2 cup store-bought glazed walnuts or Rosemary Walnuts (below)
• 1 cup walnuts
• 2 teaspoons olive oil
• 1 teaspoon chopped fresh or dried rosemary
• 1 teaspoon granulated sugar or brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper

Instructions

1. 1

   --- Make the salad dressing ---

2. 2

   Combine all the ingredients in a lidded jar. Shake well to combine. The dressing keeps up to 5 days refrigerated. Makes 1 cup of dressing.

3. 3

   --- Prepare the salad: ---

4. 4

   Trim off the stem end of the radicchio. Slice the head in half and remove the core. Slice each half into ½-inch strips, then slice crosswise into bite-size pieces.

5. 5

   Put the radicchio and arugula in a large salad bowl. Add the sliced onion and half of the blue cheese. Drizzle 2-3 tablespoons of the dressing over, and toss together gently.

6. 6

   Sprinkle ½ cup of the walnuts over the salad, along with the remaining cheese. Serve with additional dressing on the side.

7. 7

   --- Rosemary walnuts - Makes 1 cup ---

8. 8

   Preheat the oven to 350 degrees.

9. 9

   Toss the walnuts in a medium bowl with the olive oil, rosemary, sugar, salt and red pepper.

10. 10

    Spread the walnuts on a small rimmed tray or ovenproof skillet. Toast in the oven 8-10 minutes, until golden brown. Cool and transfer to a small bowl or airtight container. Top the salad with ½ cup of the walnuts. Any remaining nuts will keep 2 weeks at room temperature.