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Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts

Ingredients

  • 6 cups radicchio
  • 1 tablespoon white-wine vinegar
  • 2/3 cup crumbled Roquefort
  • 2 cups fennel bulb
  • 1 tablespoon fresh lemon juice
  • 6 cups arugula
  • 1 teaspoon Dijon-style mustard
  • + 2 more ingredients
    • ½ cup walnuts
    • 1/3 cup olive oil

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. In a bowl toss together the radicchio , the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 ...

View full recipe at Epicurious

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