Mesclun and Radicchio Salad with Shallot Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon dijon mustard
- 2 teaspoons honey
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped shallot
- Carbohydrate 5 g(2%)
- Fat 5 g(7%)
- Fiber 1 g(4%)
- Protein 1 g(3%)
- Saturated Fat 1 g(3%)
- Sodium 19 mg(1%)
- Calories 66
Preparation 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, mesclun, and parsley. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.
Preparation 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, mesclun, and parsley. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.
