Treviso Salad with Banyuls Vinaigrette
Tags: Banyuls, Bitter greens, Jean-louis, salad, Treviso, Vinaigrette
Course: Appetizer, Salad
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
Treviso Salad
- 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
Banyuls Vinaigrette
- 1/3 cup Salute Santé! Grapeseed Oil
- 1/3 cup Salute Santé! Olive Oil
- 3 tbsp Banyuls vinegar
- Salt and pepper to taste
Instructions
- Wash and chop lettuce leaves
- Mandolin or slice pear
- Toss all ingredients in a medium mixing bowl
- Prepare the dressing.
- Whisk together grapeseed oil, banyuls vinegar, salt and pepper.
- Pour over salad greens, toss well and serve.
Notes
Thank you Hog Island Oysters for inspiring us to make this beautiful and delicious salad! You can substitute Asian pear as they do, or use any pear! They used Candied Walnuts. They added bacon, which was amazing, our simple vinaigrette recipe will elevate any salad!
Vinaigrette recipe courtesy of Jean Louis Palladin