• 1 Radicchio head, leaves torn into bite-size pieces
• 2 Watermelon Radishes
• 1/4 cup Hazelnuts
• 1 Garlic clove, finely grated
• ¼ cup Olive Oil
• 2 Tbsp White Wine or Champagne Vinegar
• 1 tsp finely grated Lemon Zest
• 1 Tbsp Lemon Juice
• 1 tsp Honey
• ½ Shallot, finely minced
• Sea Salt and freshly Cracked Pepper

Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet for 8–10 minutes, tossing occasionally, until golden brown. Let cool, then roughly chop.

Using a mandoline or sharp chef’s knife, slice watermelon radish into paper thin rounds. 

Pulse honey, garlic, oil and half of hazelnuts in a food processor to a coarse purée. Stir in vinegar, shallot, lemon zest and lemon juice; season with sea salt and pepper, to taste. 

Using half the dressing, toss radicchio and radishes in a large bowl, then drizzle with remaining dressing. Serve topped with remaining chopped hazelnuts.