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Salinas Bibb Salad
with Gorgonzola and Toasted Hazelnuts

Serves 4

1/2 head radicchio, torn into bite-sized pieces
2 heads Bibb lettuce, torn into bite-sized pieces
1 tart apple
1 teaspoon lemon juice
4 ounces gorgonzola or other blue cheese, crumbled
1/2 cup chopped hazelnuts or walnuts, toasted (see note)
Cider-Dijon Dressing (recipe follows)

Soak radicchio in cold water for 15 minutes, then drain and pat dry. Core and dice apple, then sprinkle with lemon juice. In a large bowl, combine radicchio and Bibb lettuces, apple, gorgonzola, and toasted nuts. Pour dressing over salad and toss to coat all ingredients.

Note: Heat oven to 400 degrees F. Place chopped nuts on a baking sheet and toast in oven until fragrant, about 5 minutes. Watch nuts tomake sure they don’t burn.


Cider-Dijon Dressing

1/3 cup vegetable oil
3 tablespoons cider vinegar
1 1/2 tablespoons honey
1 tablespoon Dijon-style mustard
1/4 teaspoon salt

Whisk all ingredients together in a small bowl.

Source: Coastal Cooking with John Shields (Broadway, 2004)

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