I call this "Winter Salad" but it is terrific served all year round. Definitely more for the grown-up palate, feel free to add other greens like spinach, kale or arugula to change things up a bit.
1 tbsp. fresh lemon juice
1 tsp Dijon mustard
1/4 - 1/2 tsp Ras el Hanout
1 tsp maple syrup or honey
1/4 cup olive oil (approx.)
1 head Radicchio chopped
1 head of Belgian Endive chopped
1 carrot, grated
1/4 cup raisins
2 tbsp. toasted pecans (optional)
2 tbsp. pomegranate seeds (optional)
Whisk together dressing ingredients. Taste and adjust seasoning/sweetness/mustard/oil to taste.
Chop radicchio and endive and toss together in a large bowl. Add grated carrot, raisins, pomegranate seeds and pecans if using. Toss together with enough dressing to lightly coat vegetables.