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Radicchio Cup

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1 medium size radicchio
1 head of butter lettuce
1 lb (1/2 kg) of baby spinach leaves
2 Tbsp (30 mL) pine nuts (roasted, if desired)

Dressing:
1 tsp (5 mL) chopped fresh rosemary
1 Tbsp (15 mL) honey
1 tsp (5 mL) Dijon mustard
4 Tbsp (60 mL) olive oil
3 Tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) lemon juice
Salt & pepper to taste

Wash salad; take two large leaves of radicchio. Place them on a plate in the form of a cup. Place butter lettuce leaves in cup, then spinach leaves and garnish with roasted pine nuts. Pour dressing over salad and serve.

Source: alive Magazine (pre-2000)

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