Recipe - Arugula Radicchio Endive Roasted Walnut And Maytag Blue

1 cup Roasted walnuts; warm
One orange ; Juice of
One half cup Rice wine vinegar
Salt and pepper
One half cup Walnut oil
One fourth cup Extravirgin olive oil
One half pound Arugula; cleaned and stems
removed
One half Head of radicchio; julienned
12 Endive spears/leaves
One half pound Maytag blue cheese
One fourth cup Edible flowers
2 tablespoon Cracked black pepper

ESSENCE OF EMERIL SHOW #EE2317

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 together. Whisk in the oils.
Reseason if needed. For the lettuces: In a mixing bowl, combine all the
greens together and toss with the walnut oil. To assemble, remove the
endive spears for the greens and arrange around the platter. Mound the
arugula and radicchio in the center of the endive. Sprinkle the Maytag and
walnuts around the greens. Garnish with the edible flowers and cracked
black pepper.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998