Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus. Also this salad.

Make the radicchio-hazelnut salad

• Using the bottom of a bowl or cup, lightly crush the hazelnuts.
• Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl. In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

By EatingWell Test Kitchen 

Updated on September 20, 2023

 Tested by EatingWell Test Kitchen

Cook Time:

10 mins

Total Time:

10 mins

Yield:

about 1/3 cup

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons pure maple syrup
• 2 teaspoons whole-grain mustard
• ⅛ teaspoon salt
• Ground pepper to taste

Directions

1. Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper to taste.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.