Grilled Radicchio & Roasted Pink Lady Apple Salad Recipe
Housemade Ricotta, Thyme Balsamic Vinaigrette
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Ingredients
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Salad Ingredients
Thyme Balsamic Vinaigrette Ingredients
Method
Salad Preparation
- 1
- 2
Roast the Apples
Preheat your oven to 375°F (190°C). Core and slice the Pink Lady apples into wedges. Toss them with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized. Remove from oven and let cool.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring occasionally, until fragrant and golden brown. Remove from heat and let cool.
- 4
Combine Greens
In a large salad bowl, combine the grilled radicchio, arugula, roasted Pink Lady apples, and toasted walnuts. Gently toss to mix.
- 5
Add Ricotta
Dollop the housemade ricotta over the top of the salad mixture. Do not mix in, as you want it to be a beautiful presentation.
Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, fresh thyme leaves, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
- 7
Dress the Salad
Drizzle the thyme balsamic vinaigrette over the salad just before serving. Toss lightly to coat the ingredients with the dressing.
