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Assertive greens, like radicchio and arugula, stand up to garlic-infused balsamic vinaigrette. Meanwhile, the sweetness of the Prune Juice Concentrate in the vinaigrette helps balance the bitterness of the greens.
Yield: 4 servings
Garlic Balsamic Vinaigrette
55 ml / 1/4 cup minus 1 teaspoon balsamic vinegar
5 ml / 1 teaspoon Prune Juice Concentrate
1 g / 1 teaspoon minced garlic
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil, or more to taste
Ground black pepper
115 g / 4 ounces radicchio and arugula torn into bite-sized pieces (about 8 cups)
1/4 bulb fennel, cored and thinly sliced (optional)
4 radishes, thinly sliced
Freshly ground black pepper
To make the vinaigrette, mix together the balsamic vinegar and concentrate. With the back of a knife or a spoon, rub the minced garlic into the salt on a cutting board. Scrape the garlic from the board and place in a bowl.
Whisk in the vinegar, then whisk in the olive oil. Season with pepper to taste. The vinaigrette can be refrigerated for up to 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
To make the salad, place the radicchio and arugula in a large mixing bowl and the fennel and radishes. Season with a generous pinch of salt and pepper and drizzle with about 1/4 cup of the dressing (you will have leftover dressing). Gently toss the salad, mixing well to ensure that the arugula is evenly seasoned and serve.