Fancy Chicken and Radicchio Salad with Pistachio-Walnut Vinaigrette
INGREDIENTS
radicchio, thinly sliced
endive, thinly sliced (optional)
celery, thinly sliced
cherry tomato, halved
fennel, thinly sliced
parsley, roughly chopped
cooked chicken, shredded
1 heaping teaspoon dijon mustard
1-1.5 teaspoons sherry vinegar (or red wine/apple cider vinegar)
1 tablespoon olive oil
1 large clove of garlic, minced
drizzle of honey
salt and pepper
~1/4 cup shelled pistachios and walnuts
parmesan cheese, chopped finely
METHOD
In a mason jar or bowl, combine mustard, vinegar, oil, garlic, honey, salt, and pepper.
In a pan, toast your nuts on low-medium heat for about 5 minutes, being careful not to burn them.
Finely chop your nuts and parmesan and add to mason jar. Mix well.
In a large bowl, combine radicchio, endive, celery, tomato, fennel, parsley, and chicken. Toss with dressing.
Taste and adjust for seasoning. Enjoy!
