7 tablespoons olive oil
7 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup
10 cups mixed lettuces, cut into bite-size pieces
1 hear radicchio, quartered, cored, and sliced into ribbons
1 cucumber, thinly sliced rounds
5 radishes, thinly sliced rounds
3 ounces (½ cup) Roquefort or creamy blue cheese, crumbled
¼ cup finely chopped toasted hazelnuts
1. To make the dressing: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in a glass measuring cup. Season with salt and pepper to taste.
2. To make the salad: Toss together lettuces, radicchio, cucumber, and radishes in a large bowl. Add 3-4 tablespoon vinaigrette, and toss to coat.
3. Divide among plates. Sprinkle with Roquefort and toasted hazelnuts. Drizzle with more vinaigrette , if desired.