Aired August 27, 2007
1 bag radishes, thinly sliced
1 English cucumber, cut in half lengthwise and sliced into half moons
1 cup pine nuts, toasted
2 shallots, finely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil (EVOO)
In a large serving bowl, combine the torn bibb lettuce leaves, radishes, cucumber and toasted pine nuts.
In a separate small bowl combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in EVOO in a steady stream. Pour the dressing over the salad just before serving.