Radicchio and Apples in Pine-nut Vinaigrette

Ingredients

• 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

Preparation

1. 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. 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. 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.