Ingredients
1 small head radicchio (9 ounces)
1 medium head Boston lettuce (8 ounces)
4 ounces spinach
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
Coarse salt, to taste
Ground pepper, to taste
Preparation
Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.
In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.
