Radicchio-and-Arugula Salad with Walnuts and Dates

Name: Radicchio-and-Arugula Salad with Walnuts and Dates
Ingredients: 1/3 cup walnuts; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons balsamic vinegar; Kosher salt and freshly ground pepper; 3 cups baby arugula (about 2 1/2 ounces); 1 small head of radicchio, cored and shredded; 1 head of Belgian endive, thinly sliced; 8 dried dates, pitted and thinly sliced

8 ingredients

6 steps

Ingredients

1/3 cup walnuts
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
3 cups baby arugula (about 2 1/2 ounces)
1 small head of radicchio, cored and shredded
1 head of Belgian endive, thinly sliced
8 dried dates, pitted and thinly sliced

Directions

1

Preheat the oven to 350.
2

Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant.
3

Cool, then coarsely chop the walnuts.
4

In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper.
5

Add the arugula, radicchio, endive, dates and walnuts and toss to coat.
6

Serve.