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 leaves torn
- 1 bunch watercress large stems trimmed
- 3 local Blenheim apricots halved, pitted and sliced into wedges
- 1/2 – 3/4 cup crumbled blue cheese or feta more or less to taste
- 1/4 cup Sigona’s Navel or Blood Orange Fusion Olive 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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