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Chicory and Arugula Salad with Honey Vinaigrette Recipe
- 1 medium head Belgian endive , coarsely chopped (about 1 cup)
- 1/2 small head radicchio , coarsely chopped (about 2 cups)
- 1 1/2 ounces baby arugula (about 1 1/2 cups)
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt , plus more as needed
- 1/8 teaspoon freshly ground black pepper , plus more as needed
- 2 tablespoons grapeseed oil
- 1/4 cup walnuts , toasted and coarsely chopped
Directions:View on Chow
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