Apple and Beet Salad

By zboni

Ingredients

• 2 tablespoons extra-virgin olive oil,
• 1 tablespoon cider vinegar,
• 1 tablespoon minced shallot,
• 1-1/2 teaspoons Dijon mustard
• 1 peeled, small-dice apple
• 1 small-dice roasted beet
• 3 cups coarsely chopped Treviso radicchio
• 1/3 cup crumbled blue cheese (about 1 ounce)
• Salt & Pepper to taste

Details

Servings 4

Preparation

Step 1

Place 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon minced shallot, and 1 1/2 teaspoons Dijon mustard in a large non-reactive bowl and whisk to combine. Add 1 peeled, small-dice apple and 1 small-dice roasted beet and toss until well coated in vinaigrette. Add 3 cups coarsely chopped Treviso radicchio and 1/3 cup crumbled blue cheese (about 1 ounce) and season with salt and freshly ground black pepper. Toss to evenly combine. Taste, and season with additional salt and pepper as desired.