Name: Radicchio and Apple Salad with Parmesan Crisps
Yield: 8 Servings
Ingredients: 6 ounces Parmesan, finely grated, divided; 2 tablespoons honey; ½ small shallot, finely chopped; ⅓ cup olive oil; 3 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 2 medium heads of radicchio, leaves separated, torn in half if large; 1 bunch medium arugula, tough stems removed; 1 large Pink Lady apple, thinly sliced; Flaky sea salt (such as Maldon)

Image may contain Plant Dish Food Meal Seasoning Vegetable and Produce

Christopher Testani

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Recipe notes