Quattro Colore Recipe
Arugula, raddichio, endive, marinated cherries gorgonzola cheese, lemon vinaigrette
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Ingredients
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Salad Base
Toppings
Lemon Vinaigrette
Method
Preparation of Salad Base
- 1
Prepare the Greens
Wash and dry the arugula, radicchio, and endive thoroughly. Tear the radicchio and endive into bite-sized pieces.
- 2
Combine the Greens
In a large salad bowl, combine the arugula, torn radicchio, and endive. Toss gently to mix.
Adding Toppings
- 3
Add Marinated Cherries
Sprinkle the marinated cherries over the mixed greens.
- 4
Crumble Gorgonzola
Crumble the gorgonzola cheese over the top of the salad for added flavor.
Making Lemon Vinaigrette
- 5
Mix Vinaigrette Ingredients
In a small bowl, whisk together the lemon juice, olive oil, honey, and a pinch of salt and black pepper until well combined.
- 6
Dress the Salad
Drizzle the lemon vinaigrette over the salad just before serving and toss gently to combine.