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Tricolor Salad with Grayson & Walnuts

Warm summer nights are the perfect time to enjoy easy salads that combine robust flavors. Here, the pretty, colorful mix of bitter greens plays off the luscious, pungent cheese and sweet nutty crunch. Add a crusty ciabatta, a bit of salami if you like, and crack open a bold red wine like a Barolo or a Barbaresco. Then sit back and enjoy the balmy evening!

Tricolor Salad with Grayson & Walnuts
Serves 4-6

Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil*
1 tablespoon sherry vinegar
1 shallot, minced
Salt & fresh cracked pepper to taste

½ cup caramelized walnuts, broken into halves and quarters*
2 Belgian endives
½ small head radicchio
3-4 ounces baby arugula (about 4 cups), stems removed

8-10 ounces Grayson (Taleggio or another tasty washed rind may be substituted)

In a small bowl, whisk together the oils, vinegar, shallot, salt & pepper. Let it sit for about 30 minutes to mellow and meld the flavors. Adjust the balance of flavors if necessary.

Cut each endive in half lengthwise and remove the core. Chop crosswise into half inch pieces. Core the radicchio and tear into bite sized pieces. Toss the endive, radicchio, and arugula together; drizzle enough dressing to coat the greens lightly (you may not use quite all of it). Add the walnuts and toss again. Taste for salt and pepper. Put the greens and a little wedge of cheese on each plate, and enjoy!

* - You could make this salad with hazelnut oil and toasted hazelnuts if you prefer.