EPISODE 8: FINGER LAKE WEST

GRAPES, EWES BLUE, AND CANDIED WALNUT SALAD TOSSED WITH ENDIVE AND RADICCHIO

1 lb. table grapes, cut in half
8 oz. ewes blue, crumbled
2 cups candied walnuts
2 heads endive chopped
1 head radicchio sliced
1 tbls. chives chopped
1/4 cup lemon juice
3/4 cup grape seed oil
salt and pepper to taste

In a mixing bowl toss together grapes, blue cheese, walnuts, endive, radicchio, and chives. In a separate bowl mix together lemon juice and grape seed oil, season with salt and pepper. Add just enough dressing to coat salad, and serve.


 

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