Apple, Walnut and Radicchio Salad
2 radicchio, trimmed, finely shredded
1/2 cup walnuts
2 apples, quartered, cored, thinly sliced
1/3 cup extra virgin olive oil
1 1/2 tbsp white wine vinegar
1 tbsp Dijon mustard
Toast the walnuts in a skillet over medium heat for 5 minutes or until brown.
To make dressing, place mustard and vinegar in a small bowl, season with salt and pepper, and whisk to combine. Gradually whisk in oil until incorporated.
Place radicchio, apples, and walnuts in a large bowl. Add dressing and toss to combine.