Tangy Radicchio, Endive, and Spinach Salad

Name: Tangy Radicchio, Endive, and Spinach Salad
Prep time: 15 min
Total time: 25 min
Yield: 6 servings (serving size: 1 cup)
Ingredients: ¼ cup minced shallots (about 1); 2 tablespoons sherry vinegar; 2 tablespoons fresh orange juice; .13 teaspoon kosher salt; .13 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 tablespoon honey; 1 teaspoon Dijon mustard; 4 cups loosely packed baby spinach; 1 small head radicchio, thinly sliced; 1 Belgian endive, thinly sliced crosswise; 1 (14-ounce) can hearts of palm, drained and sliced; ¼ cup (1 ounce) crumbled Gorgonzola cheese

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Combine ruby radicchio, emerald spinach, and creamy white endive for a vibrant salad reminiscent of the Italian flag. The hearts of palm and Gorgonzola definitely make this a company-worthy dish.

Recipe by Oxmoor House January 2008

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Tangy Radicchio, Endive, and Spinach Salad

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Tangy Radicchio, Endive, and Spinach Salad

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Tangy Radicchio, Endive, and Spinach Salad