Chicory Salad with Walnuts and Balsamic Vinaigrette

Yield: 4 Servings

Balsamic Vinaigrette:

• 1 tbls red wine vinegar
• 1 tbls balsamic vinegar
• 1 tbls lemon juice
• 2 tbls extra virgin olive oil
• Salt

Salad Mix:

• 1 medium head treviso radicchio, leaves torn into 2” pieces
• 1 medium head castelfranco radicchio, leaves torn into 2” pieces
• 1 ½ cup walnut halves, toasted and roughly chopped
• Salt 
• Aged parmesan cheese, grated

Step 1:

Whisk together the vinegars, lemon juice and olive oil, add a pinch of salt.

Step 2:

Place treviso and castelfranco in a large bowl, season with salt and add the dressing, the chopped walnuts and a handful of grated parmesan. Toss gently but thoroughly to make sure all leaves are coated with the dressing, taste for salt. Sprinkle more grated parmesan over the top and serve immediately.