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Radicchio-and-Arugula Salad with Walnuts and Dates

Contributed by Melissa Rubel Jacobson

TOTAL TIME: 20 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•VEGETARIAN

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1/3 cup walnuts
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
3 cups baby arugula (about 2 1/2 ounces)
1 small head of radicchio, cored and shredded
1 head of Belgian endive, thinly sliced
8 dried dates, pitted and thinly sliced

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Cool, then coarsely chop the walnuts.
In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper. Add the arugula, radicchio, endive, dates and walnuts and toss to coat. Serve.

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