Salads
Radicchio & Fig Salad With Mezzetta Gorgonzola Stuffed Castelvetrano Olives
Difficulty:
Easy
Prep Time:
15 minutes
Total Time:
15 Minutes
This salad is fall in a bowl: bitter radicchio, sweet figs, creamy Gorgonzola-stuffed Castelvetrano-style olives, and a honey-balsamic vinaigrette. It’s a colorful, sophisticated dish perfect for the season.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper to taste
- 1 small head radicchio or Castelfranco cored and thinly sliced
- 4 cups baby arugula
- 6 fresh figs quartered
- 1/2 cup Italian Gorgonzola Stuffed Castelvetrano Olives halved
- 1/4 cup toasted walnuts roughly chopped
- 1/4 cup Pickled Red Onions
Instructions
1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
2. In a large mixing bowl, combine the radicchio, arugula, figs, gorgonzola stuffed olives, walnuts, and pickled red onions. Drizzle with the honey-balsamic vinaigrette and toss gently to coat.
3. Transfer the salad to a platter or shallow serving bowl and serve immediately as a seasonal starter or alongside roasted meats for a complete fall meal.
4. Enjoy!
