Rainbow Chopped Salad

• FOR THE DRESSING:
• 1/4 cups Red Wine Vinegar
• 1-1/2 Tablespoon Tablespoons Finely Chopped Shallot
• 1/2 Tablespoons Honey
• 1 Tablespoon Dijon Mustard
• 1/4 cups Extra Virgin Olive Oil
• Salt And Freshly Ground Pepper
• _____
• FOR THE SALAD:
• 3 whole Romaine Hearts, Chopped
• 1 whole Head Of Radicchio, Quartered And Sliced
• 1 whole Large Fuji Apple, Halved, Cored, Diced
• 1 whole Asian Pear, Halved, Cored, Diced
• 1 whole Mango, Peeled, Diced
• 3/4 cups Hazelnuts, Toasted
• 1/2 cups Dried Cranberries
• 1/2 cups Crumbled Gorgonzola
• Freshly Ground Black Pepper

1. For the dressing:
2. Whisk vinegar, shallot, honey and mustard in a small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
3. For the salad:
4. Combine romaine and remaining salad ingredients in a very large bowl; toss to blend. Add dressing (I didn't use all of it) and toss to coat. Serve topped with freshly ground black pepper and a side of crusty bread.

dressing, ubc, shallot, honey, dijon mustard, ubc, salt, salad, hearts, radicchio, apple, asian pear, mango, hazelnuts, cranberries, gorgonzola, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/rainbow-chopped-salad/ (may not work)