Radicchio serves as edible cups for a fresh-tasting salad. A tangy mustard and vinegar dressing partners well with apples and Gorgonzola cheese.
- 1-1/3 cups crumbled Gorgonzola cheese
- 2/3 cup chopped walnuts
- 1 medium apple, chopped
- 1/4 cup olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 8 radicchio leaves
- In a large bowl, combine the cheese, walnuts and apple. In a small bowl, whisk the oil, vinegar, mustard and pepper. Drizzle over salad; gently toss to coat. Spoon 1/3 cup onto each radicchio leaf. Serve immediately. Yield: 8 servings.
Originally published as Radicchio Salad Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p243
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