Tricolore Salad

From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings.

12 oz. sweet baby lettuce mix

1 cup sliced radicchio leaves

24 Belgian endive leaves

4 oz. wild arugula leaves

1 cup toasted walnut halves

1 cup thinly sliced apple

1 cup crumbled Gorgonzola cheese

1 cup honey vinaigrette, prepared

to taste, sea salt

to taste, cracked black pepper

In a mixing bowl, combine the baby lettuce, radicchio leaves, endive and wild arugula. Mix to combine. Add toasted walnuts, sliced apple, Gorgonzola cheese, honey vinaigrette, salt and pepper. Toss all ingredients to combine. Arrange salad mix on chilled plates or in bowls.