This colorful salad from the Frescobaldi kitchen features a sweet and tart dressing made with fresh grape juice; to make the juice, squeeze several seedless grapes over a bowl.
Terrific Green Salads
Preheat the oven to 350°. toast the chopped walnuts on a small baking sheet for about 7 minutes, or until fragrant. Let cool completely.
In a small bowl, combine the lemon juice, vinegar and grape juice. Stir in the oils. Season with salt and pepper and stir in the chopped mint.
In a large serving bowl, toss the radicchio with the endives, apples, grapes and toasted walnuts. Add the dressing to coat.
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