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Trecoloresalad

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IngredientsEdit

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

DirectionsEdit

  1. Toss the leaves of bibb lettuce, radicchio, fennel, and grapes together in a large bowl.
  1. In a separate bowl, mix olive oil, hazelnuts, sherry vinegar and season with salt and pepper. 
  1. Grate frozen blue cheese over salad and serve.

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