Radicchio, Fennel and Arugula Salad with Gorg
| Yield: | 8 Servings |
| Categories: | Salads |
| -JUDI M. PHELPS | ||
| DRESSING | ||
| 2 | tb | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 1/3 | c | Olive oil Salt and pepper |
| SALAD | ||
| 6 | c | Radicchio; shredded |
| 2 | c | Fennel bulb; thinly sliced |
| 1/2 | c | Walnuts; toasted and chopped |
| 2/3 | c | Gorganzola; crumbled (3 oz.) |
| 6 | c | Arugula; coarse stems discarded,leaves washed and well spun dry |
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