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2 heads Bibb lettuce, leaves separated
1 head radicchio, chopped
1 bulb fennel, chopped
2 cups red grapes, cut in half
1 3-ounce chunk Gorgonzola, frozen
3 ounces olive oil
1 ounce sherry vinegar
1 ounce toasted hazelnuts
Salt and pepper, to taste
- Toss the leaves of bibb lettuce, radicchio, fennel, and grapes together in a large bowl.
- In a separate bowl, mix olive oil, hazelnuts, sherry vinegar and season with salt and pepper.
- Grate frozen blue cheese over salad and serve.