How To Make Chicory and Arugula Salad with Honey Vinaigrette
The hint of bitterness in this chicory and arugula salad is balanced out by the sweet and tangy flavors of the accompanying honey vinaigrette.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 1mediumhead belgian endive
- ½smallhead radicchio
- 1½cupsbaby arugula
- 1½tspwhite wine vinegar
- 1tsphoney
- ¼tspkosher salt
- tspfreshly ground black pepper
- 2tbspgrapeseed oil
- ¼cupwalnuts
Instructions
Combine greens in a serving bowl. Set aside.
Whisk together vinegar, honey, salt, and pepper in a small nonreactive bowl. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl.
Whisk until all oil is incorporated. Taste and adjust seasoning as desired.
Pour vinaigrette over salad and, using hands, mix to coat greens. Taste and adjust seasoning as desired.
Top with walnuts and serve.
Nutrition
- Calories:Â 292.81kcal
- Fat:Â 28.10g
- Saturated Fat:Â 2.73g
- Monounsaturated Fat:Â 4.48g
- Polyunsaturated Fat:Â 19.59g
- Carbohydrates:Â 10.75g
- Fiber:Â 2.40g
- Sugar:Â 6.31g
- Protein:Â 1.60g
- Sodium:Â 351.66mg
- Calcium:Â 38.70mg
- Potassium:Â 298.99mg
- Iron:Â 0.64mg
- Vitamin A: 13.01µg
- Vitamin C:Â 6.63mg
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