Ingredients
  • 1 radicchio, quartered and thinly sliced
  • 1 endive, thinly sliced
  • 2 big handfuls arugula
  • 2 heads gem Romaine or 1 heart Romaine, chopped
  • 1 small bulb fennel, thinly sliced (or ½ large bulb fennel, thinly sliced)
  • 2-3 ribs celery with leafy tops, thinly sliced on bias
  • 1 small white or red onion, very thinly sliced
  • ½ cup shaved Parm cheese
For the Grainy Mustard-Balsamic Dressing:
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon Acacia honey
  • 3 tablespoons balsamic vinegar
  • Salt and pepper
  • 1 large clove garlic, grated or finely chopped
  • 2 tablespoons fresh thyme, or 1 ½ teaspoons dried
  • About ⅓ cup extra-virgin olive oil (EVOO)
Yield
Serves: 4
Preparation

Combine greens, fennel, celery, onions, and shaved cheese.  

Combine dressing in a jar or plastic container and shake, then toss to coat with salad and serve.