Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts Recipe

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts Recipe

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/3 cup olive oil
  • 6 cups shredded radicchio (about 3/4 pound)
  • 2 cups thinly sliced fennel bulb
  • 1/2 cup walnuts, toasted, cooled, and chopped
  • 2/3 cup crumbled Roquefort (about 3 ounces)
  • 6 cups arugula, coarse stems discarded and the leaves washed well and spun dry
  1. In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  2. In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.
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