WHY THIS RECIPE WORKS In this colorful salad, we made the vinaigrette right in the bottom of the salad bowl and then used it to soften our greens (or, more accurately, our reds). Vibrant burgundyand-white radicchio has a slightly bitter flavor that made it a welcome addition to our salad. To soften its slight chewiness, we let it sit in the vinaigrette for 15 minutes before adding peppery arugula, sweet apple, and nutty Parmesan. Toasted almonds lent a finishing crunch. Use a sharp vegetable peeler to make thin Parmesan shavings.
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon table salt
½ teaspoon pepper
5 tablespoons extra-virgin olive oil
1 head radicchio (10 ounces), halved, cored, and cut into 1-inch pieces
1 apple, cored, halved, and sliced thin
2 ounces (2 cups) baby arugula
2 ounces Parmesan cheese, thinly shaved
¼ cup almonds, toasted and chopped
1 Whisk honey, vinegar, mustard, salt, and pepper together in large bowl. Slowly drizzle in oil, whisking until emulsified. Fold in radicchio and let sit until slightly softened, about 15 minutes.
2 Add apple, arugula, and Parmesan to radicchio mixture and toss to combine. Season with salt and pepper to taste. Transfer to platter, sprinkle with almonds, and serve.