Photographer: Hector Manuel Sanchez; Prop Styling: Lauren Smith Ford; Food Styling: Tina Bell Stamos
How to Make It
Whisk together lemon zest, lemon juice, honey, salt, and pepper in a large bowl until honey dissolves. Whisk in oil and shallot. Add radicchio, escarole, and romaine; toss to coat. Top with Pecorino Romano.