 | | Directions | 1. For the Dressing, mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.
2. Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks..
3. Place 1/2 cup salad greens on each serving plate. Top with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed. |
|
|
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | Caraway-Peach Dressing: |
| - | | 1/3 cup peach preserves |
| - | | 3 tablespoons white wine vinegar |
| - | | 1 tablespoon McCormick® Caraway Seed |
| - | | 1/4 cup olive oil |
| - | | Salad: |
| - | | 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 2 Belgian endive, cut in half lengthwise |
| - | | 1 radicchio, cut into 4 wedges |
| - | | 2 medium plum tomatoes, cut in half lengthwise |
| - | | 2 pita breads (8-inch) |
| - | | 2 cups baby salad greens |
| - | | 1/2 cup crumbled blue cheese |
| |
| | Nutrition (per serving) | |
| |
