Thursday, December 9, 2010

The Radicchio and Arugula Salad

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. 

Chop roughly. 

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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