Borgonzola And Walnut Salad - cooking recipe

Ingredients

3/4 cup walnut halves
1/4 cup extra virgin olive oil
2 tablespoons red onions, minced
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
2 anchovy fillets, minced (or 1 tsp. anchovy paste)
1 small garlic clove, minced
1/4 teaspoon ground pepper
1 pinch salt
1 small head radicchio (torn or cut into pieces)
1 head boston lettuce (torn or cut into pieces)
1 bunch arugula, trimmed
6 ounces borgonzola cheese (cut or crumbled into chunks)

Preparation

In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes. let cool.
In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt.
Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts. Delicious!