Mesclun and Radicchio Salad with Shallot Vinaigrette

1. 1

   In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste.

2. 2

   Add oil in a slow stream, whisking until emulsified.

3. 3

   Vinaigrette may be made 1 week ahead and chilled, covered.

4. 4

   Bring vinaigrette to room temperature before using.

5. 5

   Trim radicchio and tear into bite-size pieces.

6. 6

   In a large bowl toss together radicchio, mesclun, and parsley.

7. 7

   Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.