4
1 rating

Grilled Radicchio and Endive Salad with Wild Foraged Mushroom and Shallot Vinaigrette

Debbie Durso

An easy and delicious winter salad that takes less than 10 minutes to prep and cook.

Ingredients

Wild Foraged Mushroom and Shallot Vinaigrette

  • 3 Tablespoons grapeseed oil
  • 2 shallots, chopped
  • 1 Cup wild foraged seasonal mushrooms
  • 1/4 Cup balsamic vinegar
  • 1 Cup fresh cranberry juice
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon chopped sage

Grilled Radicchio and Endive Salad

  • 1 head radicchio, cut into quarters
  • 1 endive, cut into quarters
  • 2 Cups baby spinach
  • 3 Tablespoons grapeseed oil
  • 2 Tablespoons crumbled goat cheese
  • Smoked sea salt and pepper, to taste

Directions

Wild Foraged Mushroom and Shallot Vinaigrette

Heat a sauté pan on high heat with 1 tablespoon of grapeseed oil.

Add thinly sliced shallots and cook for 1 minute until caramelized, then add mushrooms and cook for an additional 1 minute. Add balsamic vinegar, cranberry juice, Dijon mustard, and olive oil, cook for about 2 minutes or until reduced by half and slightly thickened.

Season with salt and pepper. 

Grilled Radicchio and Endive Salad

In a separate pan on high heat, add 1 tablespoon of grapeseed oil and sear radicchio and endive for about 2 minutes or until browned.

To serve, lay a cup of spinach on a plate. Place a piece of radicchio and endive on top of the spinach, top with mushroom shallot vinaigrette, and garnish with crumbled goat cheese.

Nutritional Facts
Servings1
Calories Per Serving1165
Total Fat89g100%
Sugar52gN/A
Saturated12g60%
Cholesterol10mg3%
Protein15g30%
Carbs84g28%
Vitamin A373µg41%
Vitamin B61mg48.9%
Vitamin C149mg100%
Vitamin D0.2µg0.1%
Vitamin E29mg100%
Vitamin K741µg100%
Calcium349mg35%
Fiber13g52%
Folate (food)286µgN/A
Folate equivalent (total)286µg72%
Iron8mg45%
Magnesium159mg40%
Monounsaturated15gN/A
Niacin (B3)4mg22%
Phosphorus322mg46%
Polyunsaturated58gN/A
Potassium1682mg48%
Riboflavin (B2)0.6mg34.9%
Sodium2018mg84%
Thiamin (B1)0.3mg22.1%
Zinc3mg19%