Recipes // Salads // Insalata Tri Colore

Insalata Tri Colore

By Chef Vic Rallo
2 servings 
  • Fresh Arugula 3 ounces
  • Trevisano 2 ounces
  • Belgian Endive 2 ounces
  • Gorgonzola Picante crumbled 2 Ounces
  • Half honey crisp apple
  • walnut halves 8 pieces
  • Sherry wine vinegar
  • Local wildflower honey
  • Partanna extra virgin olive oil
  • Salt and fresh ground pepper
  1. Clean Arugula, Endive and Trevisano
  2. Cut Endive and Trevisano into 1.5 to 2 inch pieces
  3. Add cleaned and cut Arugula, Trevisano and Endive to mixing bowl
  4. Slice apple in very thin slices, add half of slices to bowl
  5. Add crumbled Gorgonzola to mixing bowl
  6. Add walnut halves to mixing bowl
  7. Drizzle 1 tablespoon of honey into bowl
  8. Add olive oil and sherry wine vinegar to taste
  9. Season with salt and pepper
  10. Mix salad
  11. Plate salad on 12 inch round plate
  12. Save remaining apple for garnish with one walnut in center.
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