Green Salad With Gorgonzola Fritters

Ingredients

• 2 cups arugula leaves, loosely packed
• 2 cups lamb’s lettuce, loosely packed
• 2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips
• 2 cups radicchio leaves cut into bite-size pieces
• 1 teaspoon Dijon-style mustard
• 2 teaspoons finely chopped shallots
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon red-wine vinegar
• ¼ cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 hot, freshly cooked Gorgonzola fritters (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    95 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put arugula, lamb’s lettuce, endive and radicchio in a salad bowl.
2. Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
3. Pour salad dressing over the greens and toss.
4. Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

5 minutes