French

Treviso Salad with Banyuls Vinaigrette

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Servings

4

This salad knocked us out when we first tried it at Hog Island Oysters - the perfect combination of crisp, bitter greens, and the sweetness of the pear is an amazing combination! And so beautiful!!!! Our version uses our oh-so-simple vinaigrette recipe for a perfect finish.

Ingredients

  • 2 cups Treviso Radicchio lettuce, chopped
  • 1/2 cup Arugula Leaves
  • 1/2 cup Frisée leaves
  • 1 whole Pear, slices razor thin
  • 1/4 cup Walnuts, pieces (Can use candied walnuts)
  • 1/3 cup Salute Santé! Grapeseed Oil
  • 1/3 cup Salute Santé! Olive Oil
  • 3 tbsp Banyuls vinegar
  • Salt and pepper, to taste

Directions

  1. Wash and chop lettuce leaves
  2. Mandolin or slice pear
  3. Toss all ingredients in a medium mixing bowl
  4. Prepare the dressing.
  5. Whisk together grapeseed oil, banyuls vinegar, salt and pepper.
  6. Pour over salad greens, toss well and serve.
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