From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings. 12 oz. sweet baby lettuce mix 1 cup sliced radicchio leaves 24 Belgian endive leaves 4 oz. wild arugula leaves 1 cup toasted walnut halves 1 cup thinly sliced apple 1 cup crumbled Gorgonzola cheese 1 cup honey vinaigrette, prepared to taste, sea salt to taste, cracked black pepper In a mixing bowl, combine the baby lettuce, radicchio leaves, endive and wild arugula. Mix to combine. Add toasted ...
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