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Baby Green & Radicchio Salad with Shallot Vinaigrette

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12


1/4 cup Wine Country Kitchens Balsamic Vinegar

1 Tablespoon chopped shallot

2 teaspoons honey

1/2 teaspoon Dijon Mustard

1/4 cup Brennan’s Cellars Extra Virgin Olive Oil

2 heads (1 1/4 pounds) radicchio

1 lb baby greens

1 cup packed, fresh, flat-leafed parsley leaves

Possible Add-ons:

crumbled blue cheese

dried cranberries

Adapted From:

This salad is great as is, but try adding crumbled blue cheese and dried cranberries.

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. Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, baby greens, and parsley. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.