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Categories:
extra-virgin olive oil cider vinegar shallot mustard apple Treviso radicchio blue cheese kosher salt freshly ground black pepper
Viewed: 47 - Published at: 7 months agoIngredients
- 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)
- Kosher salt
- Freshly ground black pepper
Method
- Place the olive oil, vinegar, shallot, and mustard in a large, nonreactive bowl and whisk to combine.
- Add the diced apple and beet and toss until well coated in the vinaigrette.
- Add the radicchio and blue cheese and season with salt and pepper.
- Toss to evenly combine, taste, and season with additional salt and pepper as desired.
