Treviso, Walnut, and Gruyère Salad
A sophisticated salad featuring crisp Treviso radicchio, toasted walnuts, and rich Gruyère cheese, dressed in a classic white wine vinegar and Dijon mustard vinaigrette. Perfect as a starter or light main course.
Ingredients
- •¼ cup white wine vinegar
- •1 teaspoon Dijon mustard
- •⅓ cup olive oil
- •1 to taste Coarse kosher salt
- •1 pound Treviso
- •4 cups mixed baby greens
- •¼ cup fresh chives
- •1 cup Gruyère cheese
- •1 cup walnut halves
- •toasted
Cooking Instructions
- 1.
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
5 min
- 2.
Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.
15 min
