For this recipe I made a variation of a recipe for radicchio and arugula salad I found on Epicurious. Instead of hazelnuts I opted for mixed nuts and instead of balsamic and red wine vinegars I went for cider and white wine vinegars.
Preheat the oven to 350 degrees.
Place the mixed nuts on a roasting pan (or in this case a pie tin) and bake for 20 minutes or so.
Mix the dressing.
Give the arugula a nice slicing after you give the radicchio a rough chopping.
Quarter the dates.
Add some feta and you're done!
I have to add that in November I took a course on knife skills. I'll write about that soon.
Your soundtrack for this entry: Agalloch - Ghosts of the Midwinter Fires
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