---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RADICCHIO, FENNEL AND ARUGULA SALAD WITH GORG
  Categories: Salads
       Yield: 8 servings
  
            -JUDI M. PHELPS
            ----------DRESSING----------
       2 tb Balsamic vinegar
       1 ts Dijon mustard
     1/3 c  Olive oil
            -Salt and pepper
            -----------SALAD------------
       6 c  Radicchio; shredded
       2 c  Fennel bulb; thinly
            -sliced
     1/2 c  Walnuts; toasted and
            -chopped
     2/3 c  Gorganzola; crumbled (3 oz.)
       6 c  Arugula; coarse stems
            -discarded,leaves washed and
            -well spun dry
  
   DRESSING:  In small bowl whisk balsamic vinegar,
   mustard, salt, pepper. Add oil in stream whisking
   until dressing is emulsified.
   
   SALAD:  In a bowl toss radicchio, fennel, walnuts,
   Gorganzola and dressing.  On 8 plates, arrange the
   arugula, then put the radicchio mixture on top.  Makes
   8 servings.  Source:  Cookbook USA
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
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