Mesclun and Radicchio Salad with Shallot Vinaigrette

• 1/4 cup balsamic vinegar
• 1 tablespoon chopped shallot
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 heads radicchio (about 1 1/4 pounds)
• 1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
• 1 cup packed fresh flat-leafed parsley leaves
• *available at specialty produce markets and many supermarkets

1. In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste.
2. Add oil in a slow stream, whisking until emulsified.
3. Vinaigrette may be made 1 week ahead and chilled, covered.
4. Bring vinaigrette to room temperature before using.
5. Trim radicchio and tear into bite-size pieces.
6. In a large bowl toss together radicchio, mesclun, and parsley.
7. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

balsamic vinegar, shallot, honey, mustard, extravirgin olive oil, radicchio, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/mesclun-and-radicchio-salad-with-shallot-vinaigrette-14971 (may not work)