Rugen'Rad Salad - cooking recipe

Ingredients

1/2 lb. walnut halves (about 2 c.)
1/4 c. rice wine vinegar
salt
freshly ground black pepper
1 head radicchio
drizzle of olive oil
1 c. walnut oil
drizzle of honey
8 c. baby arugula, washed and patted dry
1 head endive, washed, cored and shoots separated
1/2 lb. crumbled Maytag Blue cheese

Preparation

Preheat the oven to 375\u00b0. Preheat the grill. Place the walnuts on a baking sheet and bake until golden brown, being careful not to burn, for 5 to 6 minutes. Remove the nuts from the pan and transfer them to a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce.
Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey.