• 4 heads Bibb lettuce, leaves washed and torn
• 1 bag radishes, thinly sliced
• 1 English (seedless) cucumber, cut in half lengthwise and sliced into half moons
• 1 cup pine nuts, toasted
• 2 shallots, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil (EVOO)

In a large serving bowl, combine the torn Bibb lettuce leaves, radishes, cucumber and toasted pine nuts.


In a separate small bowl, combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in the EVOO in a steady stream. Pour the dressing over the salad just before serving.

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