Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Ingredients

  • Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup chopped radicchio
  • 1 cup chopped Belgian endive leaves
  • 2 cups chopped arugula
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts

Directions

For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.

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Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.