INGREDIENTS
- 1 head of radicchio
- 2 large Belgian endive
- 1 can hearts of palm
- ½ lb green beans , cut 1” long
- 1 bunch green onions , chopped
- 1 Onion , julienne
- 2oz balsamic vinegar
- 2oz olive oil
- Salt & Pepper to taste
METHOD
- Preheat a frying pan and in it add olive oil, add the chopped onion and the chopped green beans, cook for a minute then sprinkle with balsamic vinegar and cook for a few seconds, set aside.
- Julienne the radicchio, Belgian endive and hearts of palm and place in a bowl, pour the warm vinaigrette on it and toss well, serve immediately.