Radicchio, Radish, And Fennel Salad

• 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

1. salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
2. Combine radicchio, radishes, fennel, and cucumber in large bowl.
3. Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
4. Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

salad, pine nuts, head radicchio, red radishes, fennel bulb, cucumber, lemonmint dressing, fresh mint, lemon juice, olive oil, maple syrup, mustard

Taken from www.food.com/recipe/radicchio-radish-and-fennel-salad-299638 (may not work)