Autumn Radicchio & Apple Salad with Maple-Shallot Vinaigrette

The maple-shallot vinaigrette here adds just the right touch of sweetness, making it a refreshing companion to creamy risotto or other hearty autumn dishes.

Ingredients:
For the salad:
1 small head radicchio, cored and thinly sliced
3–4 cups mixed baby lettuces
2 crisp orchard apples, cored and thinly sliced
3 ounces Bella Rossa cheese, thinly shaved or cut into small pieces
⅓ cup toasted hazelnuts or walnuts, roughly chopped
2 tablespoons chopped Italian parsley

For the vinaigrette:
1 small shallot, finely minced
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Method:
1. In a small bowl, whisk together the shallot, apple cider vinegar, lemon juice, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil, whisking until emulsified. Season with salt and pepper.

2. Place the sliced radicchio and baby lettuces in a large serving bowl. Add the apples and toss gently.

3. Drizzle with about half the vinaigrette and toss to coat, adding more dressing as desired. Scatter the Bella Rossa, toasted nuts, and parsley over the top. Finish with a little freshly ground black pepper and serve immediately.