Appetizers, Salads Gluten Free, Italian Fall, Spring, Summer, Winter
October 12, 2015
A kaleidoscope for your senses
1 bulb Endive
½ bulb Radicchio
5 stalks fresh asparagus
4 fresh Figs
2 tablespoons Toasted Almonds
1Cut to ¼” thin pieces the endive and radicchio. Shave thinly the asparagus.
2place them in a salad bowl. Gently toss them with the honey-truffle vinaigrette.
3Sprinkle on top the toasted almonds and the fresh figs, cut in quarters.
Your review ...
All fields are required to submit a review.