Ingredients
2tbspred wine vinegar
1tsphoney
¼cupextra virgin olive oil
salt and freshly ground pepper
1fennel bulb
4small radishes
1bunchwatercress
5ozbaby arugula
1radicchio head
½cupflat leaf parsley leaves
2ozparmigiano reggiano shavings
Preparation
In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper.
Add the remaining ingredients and toss well.
Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat for about 30 seconds, just until barely wilted in spots.
Transfer to plates, serve, and enjoy!
