Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts

Ingredients

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

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