1 1/2 tablespoons
, cut into eigths or thinner
1. Assemble the vinaigrette by whisking together all of the ingredients in a bowl.
2. Put the radicchio in a salad bowl. Pour the vinaigrette into a saute pan and add the toasted pine nuts. Warm them for a few minutes then add the radicchio and toss while warm. Add beets and mint and toss again. Place on salad plates and top with orange segments.
Store the leftover vinaigrette in the refrigerator for up to 1 week.
Serving Size: 1 salad
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin