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Arugula, Radicchio, Endive, Roasted Walnut, and Maytag Blue

A home-style Arugula, Radicchio, Endive, Roasted Walnut, and Maytag Blue made with Roasted Walnuts Warm, One Orange Juice Of, Rice Wine Vinegar, Salt And Pepper, and Walnut Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• One Orange Juice Of
• 1/2 cup
• Salt And Pepper
• 1/2 cup
• 1/4 cup
• 1/2 lb
• 12
• 1/2 lb
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   ESSENCE OF EMERIL SHOW #EE2317

2. 2

   For the dressing: Place the warm walnuts in a mixing bowl.

3. 3

   Add the orange juice and rice wine vinegar.

4. 4

   Season with salt and pepper.

5. 5

   Whisk in the oils.

6. 6

   Reseason if needed.

7. 7

   For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.

8. 8

   To assemble, remove the endive spears for the greens and arrange around the platter.

9. 9

   Mound the arugula and radicchio in the center of the endive.

10. 10

    Sprinkle the Maytag and walnuts around the greens.

11. 11

    Garnish with the edible flowers and cracked black pepper.