Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.
Ingredients
8 to 10 Servings
¼
cup plus 2 Tbsp. extra-virgin olive oil
¼
cup fresh orange juice
4
teaspoons honey
4
teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
1
pound Treviso, cut through the core into thin wedges
½
cup toasted chopped walnuts
1
4-oz. wedge Manchego cheese
¼
cup coarsely chopped flat-leaf parsley
1
teaspoon finely grated orange zest
Preparation
-
Step 1
Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
Step 2
Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.
Nutrition Per Serving
1 serving contains:
Calories (kcal) 160
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 10
Carbohydrates (g) 7
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 4
Sodium (mg) 240
