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Makes 6 servings
Andrea Gomez

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Clarklewis, Portland, Oregon

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