4 tablespoons White Wine Vinegar, Like white balsamic
1 tablespoon Whole Grain Mustard, Like Dijon
2 teaspoons Pure Maple Syrup
Salt and Pepper, To taste
For the Salad:
4 thick slices Rye Bread, bonus points if there’s walnuts in there
1 large Pear, Either sliced or diced, firm
1 large Green Apple, Either sliced or diced
1 head Radicchio, Small to medium, sliced very thinly, about 3 cups
1 large Shallot, Sliced
2-3 sprigs Fresh Thyme, Leaves only
Make the Dressing:
Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened, about 2-3 minutes. Allow to cool down slightly, then whisk together with all the remaining dressing ingredients. Set aside.
Make the Salad:
Toast the bread slices (I simply do this in my toaster), then cut into cubes.
To assemble the salad, toss all salad ingredients in a large bowl. Alternatively, arrange the ingredients on a large platter or on individual plates. Either dress the salad just before serving (for a crunchier texture), or allow to dressing to soak into the bread for up to a few hours (this will make for a less crunchy salad).