Tangy Radicchio, Endive, And Spinach Salad

• 1/4 cup minced shallots (about 1)
• 2 tablespoons sherry vinegar
• 2 tablespoons fresh orange juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 4 cups loosely packed baby spinach
• 1 small head radicchio, thinly sliced
• 1 Belgian endive, thinly sliced crosswise
• 1 (14-ounce) can hearts of palm, drained and sliced
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese

1. Combine first 5 ingredients in a large bowl; let stand 10 minutes.
2. . Add oil, honey, and Dijon mustard to shallot mixture, stirring with a whisk until well blended. Add spinach and next 3 ingredients, tossing gently to coat. Sprinkle with cheese.

shallots, sherry vinegar, orange juice, kosher salt, freshly ground black pepper, extravirgin olive oil, honey, mustard, baby spinach, head radicchio, endive, hearts of palm, gorgonzola cheese

Taken from www.myrecipes.com/recipe/tangy-radicchio-endive-spinach-salad (may not work)