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Serves 4 (serving size: 2 oz. radicchio, 1/2 orange, and about 1 1/2 tbsp. vinaigrette)
We give this a bitterness rating of 7/10. Angostura bitters lend depth to the dressing, a tip we learned from friend and bitters expert Mark Bitterman.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons minced shallot
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Angostura bitters
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (8-oz.) head radicchio, leaves separated
- 2 medium blood oranges, peeled, sliced crosswise, and slices cut into half-moons
Nutritional Information
- Calories 158
- Fat 10g
- Satfat 1g
- Unsatfat 8g
- Protein 2g
- Carbohydrate 15g
- Fiber 2g
- Sugars 9g
- Added sugars 1g
- Sodium 226mg
- Calcium 4% DV
- Potassium 6% DV
How to Make It
Step 1
Whisk together first 8 ingredients (through pepper); let stand 10 minutes.
Step 2
Divide radicchio and oranges evenly among 4 plates. Drizzle with vinaigrette.
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