RADICCHIO AND STRAWBERRY SALAD WITH GORGONZOLA-PISTACHIO TRUFFLES
2 ounces Gorgonzola dolce 2 ounces mascarpone 6 pitted dates, diced 1 cup pistachio flour or dust
Balsamic Orange Reduction:
½ cup fresh-squeezed orange juice 1 cup balsamic vinegar 2 tablespoons sugar
6 heads radicchio 1 pint strawberries 2 tablespoons balsamic orange reduction 2 tablespoons extra-virgin olive oil Pinch of sea salt Pinch of freshly ground black pepper
Make Gorgonzola truffles. In a stand mixer, using paddle attachment, combine Gorgonzola, mascarpone and dates. Shape into ¼-inch diameter balls and roll into pistachio flour or dust. (If you cannot find pistachio flour or dust, make your own by processing 1 cup whole, unsalted pistachios in a food processor to a fine consistency. If it clumps, add 1 t ablespoon of flour.)
Make balsamic orange reduction. Strain orange juice to remove pulp. In a sauce pan at medium-high heat, combine orange juice, vinegar and sugar. Watch closely, stirring occasionally, to prevent from boiling over. Reduce by 30 percent to 1 cup of liquid. Chill in r efrigerator.
Make salad. Cut the radicchio heads lengthwise and slice the strawberries. Place all in a mixing bowl. Add olive oil, balsamic orange reduction, salt and pepper; toss gently. Divide the salad onto six different plates. Garnish each plate with three gorgonzola truffles. Drizzle with balsamic orange reduction.