Updated Waldorf Salad with Apple Vinaigrette

• 1 tablespoon safflower or grapeseed oil
• 1/2 cup whole-wheat pearl couscous
• Kosher salt
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1/3 cup safflower or grapeseed oil
• 1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice
• 1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces
• 1 cup small green seedless grapes, halved
• 3/4 cup walnut pieces, toasted
• 6 outer leaves from a large radicchio

1. Make the couscous: In a small saucepan, heat the oil over medium-high heat.
2. Add the couscous and toast until lightly golden, about 4 minutes.
3. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil.
4. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes.
5. Uncover the pan and set aside to cool.
6. Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
7. Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous.
8. Drizzle the vinaigrette over the salad, tossing until coated.
9. Put 1 radicchio leaf on each plate.
10. Spoon the salad into each leaf, allowing some to spill over.
11. Photograph by Kana Okada

safflower, couscous, kosher salt, apple cider vinegar, honey, kosher salt, safflower, apple, fennel bulb, grapes, walnut pieces, outer

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/updated-waldorf-salad-with-apple-vinaigrette.html (may not work)