*  Exported from  MasterCook  *

          Fuji Apple & Radicchio Salad With Maytag Blue Cheese

Recipe By     : The Lark Creek Inn, Larkspur, CA 94939
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Spicy Glazed Walnuts:
   2      tb            Butter
   3      tb            Granulated sugar
     1/2  ts            Salt
     1/2  ts            Black pepper -- fresh ground
     1/8  ts            Cayenne pepper
   3      tb            Water
     2/3  c             Walnuts -- cracked
                        Salad
   1                    Radicchio head -- julienne
   3      md            Gravenstein or Fuji apples --
                        - diced
     3/4  c             Maytag blue cheese -- crumbled
     2/3  c             Spicy Glazed Walnuts
     1/2  c             Basil Balsamic Vinaigrette
                        Kosher salt -- to taste
                        Black pepper --
                        - freshly ground, to taste
                        Basil Balsamic Vinaigrette:
     1/8  ts            Dry mustard
     1/4  c             Red onion -- finely diced
   1      ts            Garlic -- crushed
     1/4  c             Basil -- chopped
     1/4  c             Italian parsley -- chopped
     1/4  c             Balsamic vinegar
     1/4  c             Olive oil
   1      ts            Lemon -- grated
   3      tb            Lemon juice -- freshly squeezed
     1/2  ts            Kosher salt
     1/2  ts            Black pepper -- freshly ground

Melt the butter in a heavy-bottomed skillet over medium heat. Add the
sugar, salt, black pepper, cayenne pepper, and water. Cook until
mixture is bubbling. Add the walnuts and stir constantly until the
walnuts are well coated and the sugar has begun to caramelize, about
5 minutes. Spread the walnuts on a baking sheet to cool completely.

Assemble ingredients and combine the radicchio, apples, blue cheese,
and walnuts. Toss lightly with the basil vinaigrette. Season to taste
and assemble onto serving dishes.

Combine the dry mustard, red onions, and garlic in a bowl. Add the
rest of the ingredients and mix well. Let stand at room temperature
for 30 minutes so that the flavors have a chance to marry. Check the
seasonings and adjust if necessary. Do not refrigerate.

Recipe FROM: The Lark Creek Inn, (415) 924-7766
234 Magnolia Avenue, Larkspur, CA 94939


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