La Pink Salad Recipe
castelfranco / red endive / trevisano / great hill blue cheese / fig & walnut crumble / walnut vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Greens
Wash and dry the Castelfranco lettuce, red endive, and trevisano. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Make the Fig & Walnut Crumble
In a small bowl, combine the dried figs and chopped walnuts. Mix well to create the crumble and set aside.
- 3
Add Cheese
Crumble the Great Hill blue cheese over the greens in the salad bowl.
- 4
Prepare the Walnut Vinaigrette
In a separate bowl, whisk together 1/4 cup of walnut oil, 2 tablespoons of balsamic vinegar, salt, and pepper to taste. Adjust the seasoning as needed.
- 5
Combine & Serve
Drizzle the walnut vinaigrette over the salad and toss gently to combine. Top with the fig and walnut crumble before serving.
