Fustini's Oils and Vinegars
Tricolor Salad

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Tricolor Salad


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Tricolor Salad

Submitted by Aerie, Traverse City, MI



  • 2 heads Belgian endive, sliced on diagonal 1/4" thick
  • 1/2 head radicchio, torn into bite-size pieces
  • 2 cups arugula
  • 2 tablespoons Fustinis' Cinnamon Pear balsamic
  • 3 tablespoons Fustini's Roasted Walnut oil
  • juice of 1 lemon, divided
  • salt and pepper to taste
  • 1/2 cup blue cheese, crumbled
  • 1-2 fresh pears, diced
  • 3/4 cup candied walnuts


Step 1. 

Place cut endive in a bowl of ice water with the juice of 1/2 a lemon to keep from turning brown.  Toss radicchio and arugula together in a large bowl.  Place Fustini's Cinnamon Pear balsamic in a bowl and slowly add Fustini's Roasted Walnut oil as you whisk to emulsify.  Add the juice of 1/2 of a lemon, season with salt and pepper and whisk again.

Drain and dry endive and mix with radicchio and arugula.  Toss lightly with vinaigrette, sprinkle with blue cheese and pear.  Dot with candied walnuts.

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