Treviso, Walnut, and Gruyere Salad

This pretty salad is red and green, perfect for Christmas. Treviso is a red, spear-shaped variety of radicchio.

Bon Appetit, December 2009

8 Servings

1/4 cup white wine vinegar

1 tsp Dijon mustard

1/3 cup olive oil

Coarse kosher salt

1 lb Treviso (about 2 8-oz heads)

4 cups (packed) mixed baby greens or other baby lettuces (about 3 oz)

1/4 cup chopped fresh chives

1 cup (packed) coarsely grated Gruyere cheese (about 4 oz)

1 cup walnut halves, toasted

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and fleshly ground black pepper.

Cut Treviso crosswise into 1/2 inch wide strips; discard bottom 2 to 3 inches. place strips in large bowl; add mixed baby greens and chives. DO AHEAD Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.

Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.