Chopped Salad with Citrus Vinaigrette
3 T. OLIVE MILL White Peach Balsamic
¼ cup OLIVE MILL Lemon oil
1 small shallot, minced
½ t. lemon zest, grated
Sea salt and freshly ground pepper
1 small head radicchio, chopped
1 carrot, shredded
1 small head escarole, chopped
1 small head Belgian endive, chopped
¾ cup Blue cheese, crumbled
In a small bowl, whisk together the balsamic, oil, shallot and zest. Season to taste with salt and pepper. In a large salad bowl, combine the radicchio, carrot, escarole and endive. Toss with enough dressing to coat. Sprinkle with the blue cheese and serve immediately.
