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.
The walnuts can be toasted and kept at room temperature for up to 4 days.