This lovely salad is sure to brighten up even the gloomiest gray day.
1 head Rosalba radicchio, halved, cored and shredded like slaw
2 cups baby arugula
2 cups microgreens
2 Cara Cara oranges, peeled and sliced into thin half-rounds
½ cup Black Spanish radish, shaved with a vegetable peeler
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large serving bowl, combine the radicchio, arugula, microgreens, orange rounds and shaved radish.
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.