ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Radicchio and Apples in Pine-nut Vinaigrette

Andrea Gomez
Yield Makes 6 servings
This irresistible combination of apples with bitter radicchio, buttery pine nuts, and a rich, sweet-tart dressing is from Clarklewis, a restaurant in Portland, Oregon. Prep and Cook Time: 30 minutes.


  • 1/2 cup hard apple cider
  • 1 1/2 teaspoons honey
  • 1 shallot, minced
  • 2 tablespoons cider vinegar
  • About 1/2 tsp. salt
  • 1/2 cup pine nuts, toasted
  • 1/4 cup extra-virgin olive oil
  • 1 head radicchio, halved, cored, and cut into 1/4-in. strips
  • 2 Pinova, Gala, Honeycrisp, or other crisp apples, quartered, cored, and thinly sliced
  • 6 slices prosciutto
  • 1/4 cup parmesan shavings
  • Freshly ground black pepper

Nutrition Information

  • calories 239
  • caloriesfromfat 28 %
  • protein 6.9 g
  • fat 18 g
  • satfat 3.5 g
  • carbohydrate 17 g
  • fiber 2.2 g
  • sodium 386 mg
  • cholesterol 9.9 mg

How to Make It

  1. Put cider and honey in a small pan over medium-high heat. Cook until reduced to a syrup (about 1 tbsp.), 10 to 15 minutes.

  2. Put shallot, vinegar, and 1/2 tsp. salt in a medium bowl and let sit 5 to 10 minutes. Meanwhile, put 1/4 cup pine nuts into a mortar and use pestle to work into a rough paste. Set aside. Stir cider syrup into the shallot-vinegar mixture, then whisk in olive oil. Stir in pine-nut paste to create a creamy dressing and add salt to taste.

  3. Put radicchio in a large bowl. Drizzle with half of the dressing and toss thoroughly. Toss in apples, adding more dressing if necessary to coat the salad. Divide salad among 6 plates. Top each salad with prosciutto, parmesan, remaining 1/4 cup pine nuts, and pepper, dividing evenly.

  4. Note: Nutritional analysis is per serving.

Clarklewis, Portland, Oregon