Fall Radicchio, Grape & Toasted Walnut Salad By Ramblin' Rose

The Ramblin' Rose sisters never fail to create delicious, seasonal recipes, and this one is no exception. We love this salad; for its simplicity, the striking colors and contrast of bitter and sweet. Perfect for a fall day.

Serves 4

You'll need...

1 head of radicchio, torn into pieces

2 handfuls of grapes, cut in half

handful of walnuts, toasted and roughly chopped

2 tablespoons balsamic vinegar

1 tablespoon pomegranate molasses*

1/2  lemon, juiced

6 tablespoons extra virgin olive oil

pinch of sea salt

cracked pepper

flaky sea salt, for garnishing

*Pomegranate molasses can be found in health food stores or you can substitute honey.

Instructions

In a bowl; whisk balsamic vinegar, pomegranate molasses, lemon juice, sea salt and cracked pepper together. While whisking, slowly drizzle in extra virgin olive oil. Give it a taste and adjust sea salt and cracked pepper to your liking.

On a platter; arrange radicchio, cut grapes, toasted walnuts and top with pomegranate balsamic vinaigrette. Finish with flaky sea salt and cracked pepper. You can also add a cheese if you'd like, a goat cheese such as Humboldt Fog would pair nicely.

Original recipe by Ramblin' Rose for Sycamore Street Press. Photos by Alizabeth Rinner.

You might also like: Smashed Peas on Toast, Oh My Darlin' Cordial, & Wildly Mushroom Risotto Cakes.