Bitter Green Salad with Nutty Vinaigrette

There’s nothing like this combination of bitter greens to refresh your liver, making you…and everyone around you…happier campers. Be sure to rinse your greens very well before proceeding with this recipe. You can use any type of nuts and nut oil in this salad, such as hazelnut, walnut, or pistachio. Have fun with it!

Makes 4-5 servings

Ingredient List: 

3 tablespoons extra virgin olive oil
1 teaspoon hazelnut, walnut or pistachio oil
1 teaspoon Suzanne’s Specialties brown rice syrup
1 shallot very finely minced
1 clove, fresh garlic, very finely minced
1 tablespoon red wine vinegar
2/3 teaspoon sea salt
Generous pinch cracked black pepper

2 Belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand shredded escarole
2 cups baby arugula
1 cup hand shredded baby spinach
1 cup finely shredded radicchio

½ cup coarsely chopped nuts, lightly toasted

Step By Step Instructions: 

Make the vinaigrette. Whisk together ingredients until emulsified and set aside for flavors to develop.

Combine salad ingredients, except nuts. Toss gently with dressing to coat the leaves. Serve immediately with walnuts on the side for those who want a bit of crunch with their salad.