1 lb. - Belgium Endive, cut into 2" pieces
4 oz. - Radicchio, cut into 2" pieces
4 oz. - Watercress, excess stems removed
2 oz. - Baby Arugula
4 oz. - Bleu Cheese Crumbles
8 oz. - Candied Pecan Pieces*
8 oz. - Shallot Vinaigrette*
Pinch - Fresh Chopped Parsley
- Place the Belgium endive, radicchio, watercress, and arugula into a mixing bowl.
- Add the bleu cheese crumbles and candied pecan pieces into the mixing bowl.
- Ladle the dressing into the bowl. Toss the ingredients together until evenly combined.
- Place equal amounts of the salad onto the serving plates.
- Garnish the salads with a little sprinkle of chopped parsley.
*Available in supermarkets and specialty stores. Popular recipes are also readily available on websites and in various cookbooks.
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