Radicchio

• 1+ cup walnuts/nut of choice, chopped
• 1-2 heads radicchio, quartered, cored, sliced crosswise into ½” slices
• ½-1 cup feta or blue cheese, crumbled
• 1 large or 2 medium apples, thinly sliced into bite sized pieces

Toss above ingredients in large bowl.

Whisk together the following dressing ingredients, toss, and serve:

• 2 tablespoons Dijon mustard
• 6 tablespoons rice or cider vinegar
• 3 tablespoons balsamic vinegar
• ½ cup olive oil
• Black pepper to taste

Whisk together the following dressing:

• 2 TBLS red wine vinegar
• 2 TBLS lemon juice
• 1 TBLS minced shallot or onion
• 1-3 tsp prepared mustard, to taste
• 1/3 cup olive oil
• Salt and pepper to taste
• Pinch of thyme

Toss the following ingredients together in a bowl. Drizzle with dressing and toss to coat.

• ½ head radicchio, thinly sliced
• 1-2 cups salad greens of choice
• 1-2 carrots, peeled and thinly sliced
• 1-2 oranges, peeled and chopped
• ½ cup walnuts, chopped

• ½ large Sunshine squash, peeled & cut into ¾”cubes
• 1 large onion, peeled & cut into wedges
• ½-1 head radicchio, cut into wedges
• Olive oil, salt, and black pepper
• ½cup walnuts, chopped
• 1/3 cup feta cheese, or to taste
• 1 TBLS balsamic vinegar, or to taste

Toss veggies with oil, salt, and pepper and spread single layer onbaking sheet. Roastat 400until softened and browning, 30-60 min, turning once or twice. Different veggies may finish and need to be removed from oven at differenttimes. Cool roasted veggies, chop onions and radicchio to bite size, and toss with walnuts and feta. Drizzle with balsamic vinegar and serve.