Radicchio with Apples, Nuts, and Blue Cheese
  • 1 medium-sized head radicchio
  • 1cup very finely shaved red cabbage
  • 1 red-skinned applecored and thinly sliced
  • 1/4cup shaved red onion
  • 1/3cup seedless red grapeshalved
  • 1/4cup raw sliced almondstoasted
  • 1/4cup crumbled blue cheese
  • 1/4cup extra-virgin olive oil
  • 3 Tbsp champagne vinegar
  • 2tsp maple syrup
  • 1tsp Dijon mustard
  • 1 small garlic clovepeeled, smashed, and minced
  • 1/8tsp sea salt
  • A few gratings of freshly ground black pepper
  1. In large bowl, separate radicchio leaves and tear into bite-sized pieces. Add shaved cabbage, apple slices, onion, and grapes. Set aside.
  2. In separate bowl, combine dressing ingredients. Whisk vigorously until emulsified. Drizzle over salad and gently toss until coated. Scatter toasted almonds and blue cheese overtop and serve.
  3. To make ahead, refrigerate salad and dressing separately.
Recipe Notes

Per serving: 147 calories; 3 g protein; 12 g fat (2 g sat. fat); 9 g total carbohydrates (5 g sugar, 2 g fiber); 143 mg sodium