FRUIT & VEGETABLE SALAD (w) OATS Aged Balsamic Vinegar
Makes 12 – ½ cup servings
1 cup steel-cut oats, rinsed and drained
1 cup water
1 teaspoon kosher salt, divided
⅔ cup coarsely chopped walnuts
1 ½ teaspoons honey
⅛ teaspoon ground red pepper
3 tablespoons EVOO
2 tablespoons Aged Balsamic Vinegar
½ teaspoon freshly ground black pepper
1 ½ cups diced Granny Smith apple (about 1 large)
1 ½ cups torn radicchio
1 ½ cups seedless red grapes, halved
2 ounces crumbled blue cheese
1. Combine oats, 1 cup water, and ½ teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
3. Combine remaining ½ teaspoon salt, olive oil, Aged Balsamic Vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well.
4. Place mixture on a serving platter or an oblong dish, and top with walnut mixture and crumbled blue cheese.