Tossed Radicchio and Endive

• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Coarse salt and fresh ground pepper
• 1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
• 2 medium Belgian endives (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

1. In a large bowl, whisk together the vinegar, oil, and honey; season with salt and pepper.
2. Add the radicchio and endives, and toss to coat.

redwine vinegar, olive oil, honey, salt, radicchio, belgian

Taken from www.epicurious.com/recipes/food/views/tossed-radicchio-and-endive-383364 (may not work)