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Arugula and Radicchio Salad with Taleggio and Toasted Walnuts


Arugula and Radicchio Salad with Taleggio and Toasted Walnuts

Teresa Finney
Toasted walnuts pair nicely with slightly fruity taleggio. Drop a poached egg on top if you’re feeling fancy.
Servings 4

Ingredients
  

  • ½ cup shelled walnuts
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice from about half a small lemon
  • 5 tablespoons extra-virgin olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • 2 small heads radicchio cut into 1-inch pieces
  • 2 cups baby arugula
  • 3 ounces Taleggio cheese halved and slice

Instructions
 

  • ►Heat oven to 350°F. Add walnuts to a baking sheet and toast for 5 minutes. Rotate baking sheet and continue to toast for 5 additional minutes. Let toasted walnuts cool slightly, then roughly chop. Set aside.
  • ►Add red wine vinegar and lemon juice to a small bowl. Whisk in olive oil, then add salt and pepper to taste.
  • ►Add radicchio and arugula to a large salad bowl. Drizzle in prepared dressing and toss to coat salad. Add toasted walnuts and toss again. Plate salad and top with sliced Taleggio. Serve immediately.

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