Ingredients:

Vinaigrette:
7 Tablespoons olive oil
1 teaspoon fresh lemon juice
½ teaspoon fresh grated lemon zest
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup

Salad:
About 10 cups loosely packed bite-size cuts of lettuce leaves
1 small head radicchio, quartered, cored, and sliced into ribbons
½ bunch kale, stemmed, leaves cut into ribbons, then massaged
3 ounces Roquefort cheese, crumbled (about 1/3 cup)
¼ cup finely chopped toasted hazelnuts

Directions:

  1. To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in a glass measuring cup. Season with sea salt and freshly ground pepper to taste.
  2. To make the Salad: Toss together the lettuce, radicchio, and kale in a large bowl. Add 3-4 tablespoons vinaigrette, and toss to coat.
  3. Divide salad among plates. Sprinkle with Roquefort and toasted hazelnuts. Drizzle with more vinaigrette if desired.

Serves 6