Treviso, Walnut, and Gruyère Salad

Ingredients for Treviso, Walnut, and Gruyère Salad

• 60ml white wine vinegar

• 1 teaspoon Dijon mustard

• 80ml olive oil

• Coarse kosher salt

• 450g Treviso (about two 230g heads)

• 4 cups (packed) mixed baby greens or other baby lettuces (about 90g )

• 1/4 cup chopped fresh chives

• 1 cup (packed) coarsely grated Gruyère cheese (about 110g )

• 240ml walnut halves, toasted

How to make Treviso, Walnut, and Gruyère Salad

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.

Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.