Fall Radicchio, Grape & Toasted Walnut Salad By Ramblin' Rose
The Ramblin' Rose sisters never fail to create delicious, seasonal recipes, and this one is no exception. We love this salad; for its simplicity, the striking colors and contrast of bitter and sweet. Perfect for a fall day.
1 head of radicchio, torn into pieces
2 handfuls of grapes, cut in half
handful of walnuts, toasted and roughly chopped
2 tablespoons balsamic vinegar
1 tablespoon pomegranate molasses*
1/2 lemon, juiced
6 tablespoons extra virgin olive oil
pinch of sea salt
flaky sea salt, for garnishing
*Pomegranate molasses can be found in health food stores or you can substitute honey.
In a bowl; whisk balsamic vinegar, pomegranate molasses, lemon juice, sea salt and cracked pepper together. While whisking, slowly drizzle in extra virgin olive oil. Give it a taste and adjust sea salt and cracked pepper to your liking.
On a platter; arrange radicchio, cut grapes, toasted walnuts and top with pomegranate balsamic vinaigrette. Finish with flaky sea salt and cracked pepper. You can also add a cheese if you'd like, a goat cheese such as Humboldt Fog would pair nicely.