Fall greens with walnuts feta and walnut vinaigrette

.

Photo: chefdecuisine.com
Prep Time:
20 minutes
Cooking Time:
0 minutes
Servings:
8


  • For the Fall greens with walnuts feta and walnut vinaigrette:
  •  Tags for<b>Fall greens with walnuts feta and walnut vinaigrette
  • Tags for Fall greens with walnuts feta and walnut vinaigrette
  • main ingredients:
  • endive Pageturner Cookbook
  • cheese Pageturner Cookbook
  • walnuts/pecans Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Fall Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 2 heads radicchio, washed, dried and separated into leaves
      2 large Belgian endives, washed, root end cut off separated into leaves
      1 bunch watercress, stems trimmed, washed and dried
      3 ounces feta cheese, crumbled
      1/2 cup walnut halves, lightly toasted

      For dressing:
      1 tespoon Dijon mustard
      2 tablespoons red wine vinegar
      salt and pepper to taste
      1/4 cup walnut oil
      1/4 cup extra virgin olive oil

    Directions

    Toss radicchio, endive and watercress in a large salad bowl.
    Top with crumbled feta cheese and sprinkle with walnuts.
    Beat together the dressing ingredients.
    Just before serving, toss salad with the dressing

    Italy

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy