Radicchio Salad

• Dressing
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/4 teaspoon sea salt, preferably gray salt
• Freshly ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• Salad
• 1 small head radicchio
• 1 bunch watercress
• 1 unpeeled Granny Smith apple

1. 1. In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.
2. 2. Cut radicchio through the core into quarters; remove core. Cut radicchio crosswise into thin ribbons and place in large bowl. Remove thick stems from watercress; mix watercress with radicchio. Cut apple in half lengthwise; remove core. Cut apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add apple to radicchio and watercress. Toss with enough dressing to moisten salad.
3. Nutrition Information:
4. 1 Serving: Calories 210 (Calories from Fat 120); Total Fat 14g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 19g); Protein 0g Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 2%; Iron 0% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 1 1/2
5. *Percent Daily Values are based on a 2,000 calorie diet. 2008 NapaStyle Inc.

dressing, lemon juice, honey, salt, freshly ground black pepper, extravirgin olive oil, salad, head radicchio, watercress, apple

Taken from www.epicurious.com/recipes/member/views/radicchio-salad-50022721 (may not work)