An excellent first course of which was Ina Garten’s Tri-Colore Salad. Absolutely crisp and delicious (and so simple), I might just have to make this again this week.

Ina’s Tri-colore Salad

• 2 shallots, sliced into thin rings
• 2 T. apple cider vinegar
• 3 large radicchio halved, shredded like slaw (Trader Joe’s sells these in 3-packs!)
• 3 oz. baby arugula
• 1 orange, thinly sliced into half rounds
• 1/2 c. herbed feta cheese
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 1/2 tsp. Dijon mustard
• salt & pepper

1. Soak shallots in AC vinegar for 10 minutes. Drain & discard vinegar.
2. Combine radicchio, arugula, orange, feta, & shallots.
3. Salt & pepper greens to taste and toss with hands.
4. In a container that you can shake, combine lemon juice, olive oil, Dijon, & salt and pepper.
5. Lightly coat salad with dressing and serve.

Ina’s recipe calls for kalmata olives instead of cheese. If that’s your jam, go mad. I’ll keep my olives in my martini, thanks.