- 3 ounce (12 leaves) baby heirloom lettuce
- 1 ounce radicchio, chiffonade
- 6 ounce mint leaves, fine chiffonade
- 1 ounce marinated fennel*
- 1 ounce herb vinaigrette*
- 8 ounce winter radishes (slice on mandolin)
Place lettuces, radicchio, mint, fennel and radishes in a stainless mixing bowl.
Add vinaigrette and gently toss.
Season with salt and pepper.
Top with remaining bits of fennel and radishes around plate.