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Recipe Name: Arugula, Radicchio, Endive, Roasted Walnut, And Maytag Bl Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Roasted walnuts, warm
One orange, Juice of
1/2 Cup(s) Rice wine vinegar
Salt and pepper
1/2 Cup(s) Walnut oil
1/4 Cup(s) Extra-virgin olive oil
1/2 Pound(s) Arugula, cleaned and stems
1/2 Head of radicchio, julienned
12 Endive spears/leaves
1/2 Pound(s) Maytag blue cheese
1/4 Cup(s) Edible flowers
2 Tablespoon(s) 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 recipelu-digest by molony
<> on Mar 05, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1078
Calories From Fat: 978
Total Fat: 110.7g
Cholesterol: 0mg
Sodium: 72.4mg
Potassium: 1890.1mg
Carbohydrates: 68.1g
Fiber: 3.9g
Sugar: 11.9g
Protein: 6.6g

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