Tangy Apple and Beet Salad Recipe

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1 peeled, small-dice apple
• 1 small-dice roasted beet
• 3 cups coarsely chopped Treviso radicchio
• 1/3 cup crumbled blue cheese (about 1 ounce)
• Kosher salt
• Freshly ground black pepper

1. Place the olive oil, vinegar, shallot, and mustard in a large, nonreactive bowl and whisk to combine.
2. Add the diced apple and beet and toss until well coated in the vinaigrette.
3. Add the radicchio and blue cheese and season with salt and pepper.
4. Toss to evenly combine, taste, and season with additional salt and pepper as desired.

extravirgin olive oil, cider vinegar, shallot, mustard, apple, treviso radicchio, blue cheese, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/tangy-apple-and-beet-salad-27662 (may not work)