Baby Green & Radicchio Salad with Shallot Vinaigrette
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
crumbled blue cheese
Adapted From: Epicurious.com
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.