Fennel, Radicchio, & Proscuitto Salad

• 1 head Radicchio
• 1 large bulb Fennel
• 1/3 cup Parmigiano-Reggiano shavings
• 1/4 pound Proscuitto
• 1/4 cup Balsamic Vinegar (use white if you have it)
• 3/4 cup Olive Oil
• 1 teaspoon Dijon Mustard
• Pinch Sugar
• 1 Small Shallot Minced
• Kosher Salt & Freshly Ground Black Pepper to Taste

1. Core and slice the fennel as thinly as possible. Core and half the radicchio; slice into tagliatelle sized ribbons. Cut the proscuitto the same size as the radicchio.
2. Mix vinegar, mustard, sugar, shallot, and salt & pepper together. Slowly whisk in olive oil or put all ingredients in a container with a tight fitting lid and shake to emulsify.
3. Shave Parmigiano-Reggiano with a vegetable peeler and combine with radicchio, fennel, and proscuitto. Mix salad with enough of the vinaigrette to adequately dress. Let sit in refrigerator for 30 minutes, then serve.

radicchio, bulb fennel, shavings, balsamic vinegar, olive oil, dijon mustard, sugar, shallot, kosher salt

Taken from food52.com/recipes/1686-fennel-radicchio-proscuitto-salad (may not work)