Chopped Salad
3 T. OLIVE MILL White Balsamic
¼ c. OLIVE MILL Meyer Lemon Oil
1 small shallot, chopped
½ t. grated lemon zest
Salt and pepper
1 small head radicchio, diced
1 small carrot, shredded
1 small head escarole, chopped
1 small head Belgian endive, shopped
¾ c. blue cheese, crumbled
In a small bowl, whisk together the vinegar, Meyer Lemon olive oil, shallots, lemon zest, salt and pepper. In a large bowl, combine the radicchio, carrots, escarole and endive. Toss with the dressing. Sprinkle with the blue cheese and serve immediately.
