Radicchio With Granny Smith Apples And Mozzarella

• 1 Red Delicious apple, quartered and cored
• 1 Mutsu apple, quartered and cored
• 2 cups apple cider vinegar
• 4 tablespoons apple vinegar
• 4 teaspoons olive oil
• 4 tablespoons grape-seed oil
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1 Granny Smith apple, quartered and cored
• 1 Honeycrisp apple, quartered and cored
• White balsamic vinaigrette
• 6 mozzarella balls, halved
• olive oil
• fleur de sel
• cracked black pepper
• 1 head radicchio, quartered and cored, leaves separated
• 2 heads butter lettuce, leaves separated
• basil leaves

1. Cut the apple wedges into 2.5-cm (1-inch) pieces and place in a heatproof container.
2. Heat the vinegar in a saucepan to a boil and pour over the apples to cover.
3. Let cool to room temperature.
4. Transfer to an airtight container and refrigerate for 3 days.
5. Strain the infused vinegar and discard the apples.
6. Reserve the apple vinegar in an airtight container, refrigerated for up to 1 week.

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Taken from www.foodrepublic.com/recipes/radicchio-with-granny-smith-apples-and-mozzarella/ (may not work)