Ingredients
- For the Dressing:
- 1/2 cup organic EVOO (olive oil)
- 2 ounces Balsamic Vinegar
- 1 TBSP Honey
- 1-2 TBSP dijon type mustard
- 1 clove garlic crushed and chopped
- salt & pepper
- For the Salad:
- 1 small head Radicchio
- 4 cups arugula
- 1/2 red onion thinly sliced
- 3 oz bleu cheese
- Walnuts or Maple Rosemary glazed walnuts (link to recipe below)
Instructions
If making maple glazed rosemary walnuts (hyperlink to recipe) make that first, while it bakes prepare your dressing.
Combine all ingredients for the dressing, place in a mason jar with a lid and shake well. Makes about 1 cup of dressing and stores well in the fridge.
For the salad:
Cut the head of radicchio in half, core it, then slice each half thinly, then cut crosswise in small bite sized pieces.
Place the radicchio and arugula in a big bowl, toss. Add in the onion and bleu cheese. Toss again. Top with walnuts and drizzle dressing over. Toss again if desired. 
Serve with a nice toasty piece of sourdough bread.