red leaf lettuce, washed and torn
mache, washed and separated
radicchio, washed and chiffonade
dried sour cherries
citrus and cranberry infused vinegar
fresh basil, chopped
fresh rosemary, chopped
extra virgin olive oil
silton cheese, shredded
1: Cut the apricots, nectarines and peaches in eighths. Coarsely cut the dried cherries and toss in a bowl with the stone fruit.
2: In a small bowl add the thyme, garlic, orange juice citrus infused vinegar, black pepper and olive oil to marry. Set aside. Add the fruit and toss.
3: Toast almonds in a dry sauté pan over medium heat. Take care so you don't burn the nuts. Set aside.
4: Wash all of the lettuces, separate four large radicchio leaves, set aside and chop the remaining head of radicchio. In bowl toss the lettuces together. On  chilled salad plates, place a radicchio leaf in the center and center  cups of lettuce mix on top of the leaf. Surround the plates with the stone fruit. Drizzle the vinaigrette equally over each of the plates. Sprinkle the crumbles stilton cheese and almonds over the top and serve chilled. Enjoy!!!
Serving Size: 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin