This Festive Salad has beautiful layers of colors and textures and is a tasty combination. We’re making this for the holiday table.
Walnut Vinaigrette
- ¼ cup EVOO
- 2 Tablespoons Walnut oil
- 2 Tablespoons Lemon juice
- ⅛ teaspoon Himalayan sea salt
- Pinch Ground black pepper
Put all ingredients in a glass jar with a lid and shake to combine.
Salad
- 10 oz arugula washed and dried (if needed) (about 10 cups, loosely packed)
- 1 medium Head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 1/2 cups, loosely packed)
- ½ cup Oil-cured black olives, pitted and chopped fine
- 6 oz Crumbled goat cheese
- ¼ cup Walnut pieces, toasted
- Salt and pepper to taste
In a large serving bowl, toss the arugula and radicchio with enough vinaigrette to coat. Add salt and pepper to taste.
Top with black olives, goat cheese, and walnuts.
