Radicchio, Radish, and Fennel Salad

Ingredients

Salad

• 1/2 cup pine nuts
• 1 large head radicchio, quartered and thinly shredded
• 6 red radishes, finely sliced
• 1 fennel bulb, trimmed, halved, and finely sliced
• 1 large cucumber, sliced into 1/4 inch matchsticks

lemon-mint dressing

• 1/2 cup fresh mint leaves
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 1/2 tablespoons Dijon mustard

Directions

1. 1

   salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.

2. 2

   Combine radicchio, radishes, fennel, and cucumber in large bowl.

3. 3

   Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.

4. 4

   Add dressing to salad; toss to coat, and garnish with toasted pine nuts.