Ingredients: 

A head of raddichio 

Toasted hazelnuts 

Parmesan 

Basil 

Red pepper flakes 

Honey mustard vinaigrette 

For the vinaigrette: 

1 heaping teaspoon Dijon mustard 

1 tbsp white wine vinegar 

¼ cup olive oil 

½ teaspoon honey 

Pinch salt and pepper 

Add mustard, honey, and vinegar to a small bowl. Whisk to combine. Add olive oil in a thin streaming, whisking to emulsify. Season with salt and pepper.