Radicchio Salad

• 2 Tbs. lemon juice
• 1 tsp. honey or sugar
• 1/2 tsp. finely crushed dried coriander
• 1/4 tsp. salt
• 13 cup olive oil
• 1 tsp. heavy cream, optional
• 1 medium head radicchio (10 oz.) sliced into 1/4-inch-thick ribbons (6 cups)
• 4 cups arugula, shredded (4 1/2 oz.)
• 1 1/2 cups toasted walnut halves
• 3/4 cup dried figs, stemmed and sliced (3 1/2 oz.)
• 1/2 cup shaved or grated pecorino cheese (3 oz.)

1. Whisk together lemon juice, honey, coriander, and salt in small bowl.
2. Gradually whisk in oil, followed by
3. cream (if using).
4. Season with salt and pepper, if desired.
5. Toss radicchio, arugula, and walnuts with two-thirds of dressing.
6. Add most of figs and cheese and remaining third of dressing, if necessary.
7. Transfer to serving platter, and top with remaining cheese and figs.

lemon juice, honey, dried coriander, salt, olive oil, heavy cream, head radicchio, arugula, toasted walnut halves, dried figs, pecorino cheese

Taken from www.vegetariantimes.com/recipe/radicchio-salad/ (may not work)