The tender greens in this salad are a wonderful foil for blue cheeses.

　　

Ingredients

Makes 12 servings

　　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

　　

Step 1

In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.

　　

Step 2

Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.

　　

Step 3

Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.