Warm Fennel-and-Bitter Greens Salad

• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• One 1-pound fennel bulb, cored and very thinly sliced
• 4 small radishes, very thinly sliced
• 1 bunch watercress, thick stems discarded
• 5 ounces baby arugula (5 cups)
• 1 small head of radicchio, leaves torn
• 1/2 cup flat-leaf parsley leaves
• 2 ounces Parmigiano-Reggiano shavings (1 cup)

1. In a large bowl, whisk the vinegar with the honey.
2. Add the olive oil and whisk until emulsified.
3. Season with salt and pepper.
4. Add the remaining ingredients and toss well.
5. Heat a large, deep skillet until very hot.
6. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds.
7. Transfer to plates and serve immediately.

red wine vinegar, honey, extravirgin olive oil, salt, fennel bulb, radishes, arugula, head of radicchio, flatleaf parsley, shavings

Taken from www.foodandwine.com/recipes/warm-fennel-and-bitter-greens-salad (may not work)