4 cups Arugula leaves
1 head of radicchio
1 yellow pepper
½ red onion
1 Tablespoon minced fresh parsely
3 Tablespoons extra virgin olive oil or walnut oil
1 Tablespoon balsamic or red wine vinegar
3 Tablespoons walnuts
Sea salt and fresh pepper to taste
To toast walnuts, place nuts in a sauté pan on the stove over medium heat. Cook for 5-8 minutes stirring occasionally to cook evenly and prevent burning. Remove and cool on a plate.
Wash and dry arugula. If leaves are large cut into smaller pieces and place in a large salad bowl. Using a sharp knife, shred radicchio and add to arugula. Rinse pepper and cut in half removing seeds and core. Slice into thin strips. Add to bowl.
In a small sauté pan heat 1 tablespoon of olive oil. Add onion and sauté until soft about 5 minutes. Add parsley and salt. Stir to combine.
Add vinegar and remaining oil and heat through. Remove from heat and add ¼ cup fresh squeezed orange juice. Add cooled walnuts to bowl. Pour dressing over top and toss gently. Serve immediately.
Recipe adapted from Glorious Greens Cookbook