Radicchio Salad with Pomegranate, Blue Cheese, Toasted Walnuts and Creamy Mustard Vinaigrette
makes 1 salad
1 head Radicchio
1/2 cup pomegranate arils
1 cup toasted walnuts*, roughly chopped
1/2 cup crumbled blue cheese
Creamy Mustard Vinaigrette:
2 teaspoons stone ground mustard
1 egg yolk**
1 small shallot, finely diced
1 clove garlic, minced
3 tablespoons white balsamic vinegar or champagne vinegar
1 teaspoon kosher salt
1/2 cup olive oil
To make the dressing place the stone ground mustard, egg yolk, shallot, garlic, vinegar and kosher salt in a medium bowl. While briskly whisking add the olive oil drop by drop. After adding approximately a quarter of the oil drop by drop, you can start to add it in a slow stream, while continuing to whisk. When all the oil is added and the dressing is thick, taste and add more salt if needed.
Cut the radicchio in half through the stem. Lay one half, cut side down on a cutting board. Starting at the top of the radicchio slice it into 1/2 inch strips. Continue slicing down the radicchio until you hit the bottom core, discard the bottom. Repeat the slicing with the other radicchio half. Place all of the sliced radicchio in a medium bowl. Add 1/4 cup of the creamy mustard vinaigrette, a pinch of salt and gently toss to coat the radicchio with the vinaigrette. Gently mix in the pomegranate arils, toasted walnuts and blue cheese. Taste and add more vinaigrette if needed.
*to toast walnuts, preheat oven to bake at 350 F. Lay the walnuts in a single layer on a baking sheet. Bake for 15 minutes or until the walnuts are golden brown and smell toasty.
**this dressing uses a raw egg yolk, if this is a problem for you, just skip it. The dressing will not be as thick and creamy, but will still taste good.