- 1 cup roasted walnuts, warm
- Juice of one orange
- 1/2 cup rice wine vinegar
- Salt and pepper
- 1/2 cup walnut oil
- 1/4 cup extra-virgin olive oil
- 5 ounces baby arugula, cleaned and stems removed
- 1/2 head of radicchio,leaves torn
- 12 endive spears/leaves, julienned
- 1/2 pound Maytag blue cheese
- 1/4 cup edible flowers, optional
- Cracked black pepper, for garnish
For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse. Whisk in the oils in a slow, steady stream. Reseason if needed.
For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.
To serve,mound the salad in the center of salad plates and sprinkle the Maytag blue cheese and walnuts around the greens.
Garnish with the edible flowers (if desired) and cracked black pepper to taste.
Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut And Goat Cheese Salad With Diced Fuji Apples And Blackberry Vinaigrette
Blue Cheese Polenta Cakes With Arugula, Caramelized Onions And Walnuts
Roast Beef, Arugula, And Blue Cheese Sandwiches On Homemade Rosemary Focaccia Bread With Roasted Red Bell Pepper Dressing
Blood Orange, Radicchio, Endive And Olive Salad
Canape Of Maytag Blue Cheese And Roasted Walnuts With A Caramelized Onion And Apple Relish
Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce
Jill's Fresh Pear And Maytag Farms Blue Cheese Salad With A Toasted Walnut Vinaigrette
Pear, Endive, and Arugula Salad with Stilton and Pear Vinaigrette
Endive, Pear, And Gorgonzola Salad
Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing