
Radicchio, toasted hazelnut and smoked salmon salad
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.



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