Roll Up and Eat Up! Quick and easy lunch solution.

Frisee salad tossed with portobello mushroom, avocado, parsnip ribbons, red bell peppers and shallots dressed with balsamic walnut vinaigrette

Serving Size per batch: 3-4 roll ups

"cooking" time: 30 min

Salad Ingredients:

1 small head of Raddicchio, remove leaves carefully

1 Red Bell Pepper, heavy chop

1 head of Frisee, cut off base

1 small Shallot bulb, sliced

1/4 Avocado, sliced

1 small Parsnip, peeled length wise 

1 medium Portobello Mushroom, remove gills and dice 

Balsamic Walnut Vinaigrette Ingredients:

2 tbsp Crushed Walnuts

1 pinch salt

5 tbsp Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar 

2 tsp Grade B Maple Syrup

1/4 Avocado, chopped

Directions:

In food processor blend dressing ingredients until smooth.  Combine salad ingredients, except for radicchio leaves, in a large bowl and toss with about 3 tbsp of dressing.  Add a handful of salad mixture into the center of radicchio leaf, roll up and eat up!