Winter Radicchio Slaw

• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons finely chopped or grated fresh ginger
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 heads radicchio (about pound total), cored and very thinly sliced
• 1 medium fennel bulb (about 8 ounces), cored and very thinly sliced
• 2 heads endive (8 ounces total), cored and very thinly sliced
• 1 red or green tart apple, such as Granny Smith or Macoun, cut into 1/4-inch sticks
• 1/4 cup chopped scallions (green and white parts)

1. Make the vinaigrette: Whisk the lemon juice, mustard, and ginger together in a small bowl, and season with salt and pepper to taste.
2. Add the oil in a slow, steady stream while whisking, and whisk until emulsified.
3. Season to taste as needed, and set aside.
4. Place the slaw ingredients in a large bowl.
5. Just before serving, drizzle the dressing over the vegetables, and stir to coat.
6. Serve immediately.

freshly squeezed lemon juice, mustard, ginger, salt, freshly ground black pepper, extravirgin olive oil, radicchio, fennel bulb, endive, red, scallions

Taken from www.cookstr.com/recipes/winter-radicchio-slaw (may not work)