Bitter Greens Salad

By shauna

Ingredients

• 2 Tbsp. Sherry Vinegar or White Wine Vinegar
• 1 Tbsp. Shallots, minced
• 1 Tbsp. Honey
• 1/2 tsp. Dijon Mustard
• Salt & Freshly Ground Black Pepper
• 3 Tbsp. Olive Oil
• 1/2 C. Walnuts, coarsely chopped
• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Sugar
• 8 C. Arugula
• 1 C. Radicchio, sliced into ribbons
• 1 Pear, cored & thinly sliced ( to core the pear, slice it in half vertically, then scoop out the seeds using a melon baller )
• 2 Tbsp. Gorgonzola, crumbled

Preparation

Step 1

Combine the vinegar, shallots, honey, mustard, salt & pepper in a bowl for the vinaigrette. Gradually whisk in the oil till emulsified. Toast walnuts in butter in a non-stick skillet over med-high heat. Saute for 3 min, or till fragrant. Stir in sugar, cook 1 min., then remove from heat; cool. Combine the arugula, radicchio, pear slices, gorgonzola & nuts in a lg. bowl. Toss with vinaigrette & serve.