Radicchio & Fennel Salad

• 1 tablespoon balsamic vinegar
• 1 tablespoon reduced sodium chicken stock defatted
• 2 teaspoons olive oil preferably extra virgin
• 1 teaspoon dijon mustard
• salt
• freshly ground black pepper to taste
• 1 fennel bulb
• 1 head radicchio

1. In a small bowl, whisk together vinegar, chicken stock, olive oil, mustard, salt and pepper. (The dressing can be made ahead and stored, covered in the refrigerator for up to 2 days.)
2. Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and slice the fennel thinly. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss. Serves 6.

balsamic vinegar, chicken, olive oil, mustard, salt, freshly ground black pepper, fennel, head radicchio

Taken from www.yummly.com/recipe/Radicchio-_-Fennel-Salad-1671444 (may not work)