Serves 4 - 6
1 bunch Arugula, leaves washed and dried off
1 small head radicchio, in pieces
5 T extra virgin olive oil
2 T red wine vinegar
1 T balsamic vinegar
8 oz gorgonzola or blue cheese, broken up with a fork
1/2 cup walnuts, lightly toasted
salt and freshly ground black pepper to taste
1/2 lb rottini (twists), or penne
Toast the walnuts in oven or in small heavy pan stirring occasionally till
light brown. Do not let allow to brown too much, about 5 minutes.
Cook the pasta. Meanwhile prepare the arugula and the radicchio. You may use
fresh spinach instead of arugula. Whisk or beat oil, vinegars, salt and
pepper to mix well. When pasta is cooked al dente, drain.
Rinse with cold water so it does not stick and drain again. Place in serving
bowl along with vegetables. Add the sauce and toss well.
Add the cheese and toss again. Refrigerate for an hour or so.
Return to room temperature before serving. Scatter the walnuts on surface of
salad. Serve.
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