Radicchio, Watercress & Apricot Salad
The gorgeous colors of this dish are just as delicious as the fantastic flavors of this simple dish. The flavors of the simple vinaigrette made with our Blenheim apricot balsamic and our blood orange fusion olive oil make the salad shine.
Radicchio, Watercress & Apricot Salad
The gorgeous colors of this dish are just as delicious as the fantastic flavors of this simple dish. Adapted from Every Day with Rachael Ray. Serves 4 to 6.
Ingredients
Ingredients:
- 1 head radicchio or Treviso leaves torn
- 1 bunch watercress large stems trimmed
- 3 local Blenheim apricots fresh or dried, halved, pitted and sliced into wedges (add a few more if using dried)
- 1/2 – 3/4 cup crumbled blue cheese or feta more or less to taste
- 1/4 cup Sigona’s Navel or Valencia orange olive oil Note: this recipe formerly called for Blood orange fusion oil
- 1 ½ Tbsp Sigona’s heirloom Blenheim apricot white balsamic or white wine vinegar
- 1 ½ tsp chopped thyme
- 1 small clove garlic minced
- Salt and pepper to taste, if needed
Instructions
- In bowl, toss radicchio, watercress, apricots and cheese. In small bowl, whisk remaining ingredients; season. Toss salad with dressing and serve.
Notes
Sigona’s infused and regular balsamics and olive oils are available in our markets and online at www.sigonas.com.
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