Salad with Toasted Almonds, Honey-Dijon Vinaigrette and Crumbled Blue Cheese
Ingredients
For the dressing:
- 1 rounded tablespoon Dijon mustard
- 1 rounded tablespoon Acacia or other light honey
- 2 tablespoons white wine vinegar
- 1 small shallot, grated
- 1 clove garlic, grated
- Juice of 1/2 lemon or lime
- About 1/3 cup EVOO – Extra Virgin Olive Oil
- Salt and pepper
For the salad:
- 1 small head Romaine or 2 gem Romaine, trimmed and chopped
- 1 small radicchio or Treviso, cored and coarsely chopped
- 1/2 cup parsley, chopped
- 1/2 small white onion, thinly sliced
- 1/2 cup sliced almonds, toasted with salt
- 1 tablespoons fresh chopped thyme or 1 teaspoon dried thyme
- 1 cup crumbled smoked blue cheese or blue cheese
Preparation
Whisk up dressing in large serving bowl. Add lettuce, radicchio, parsley and onions, and toss to coat and combine. Top with almonds, thyme and blue cheese.
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