The tender greens in this salad are a wonderful foil for blue cheeses.
Recipe information
Yield
Makes 12 servings
Ingredients
1/4 cup balsamic vinegar
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads radicchio (about 1 1/4 pounds)
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
1 cup packed fresh flat-leafed parsley leaves
*available at specialty produce markets and many supermarkets
Preparation
Step 1
In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
Step 2
Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
Step 3
Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.
