Bay-Infused Radicchio Salad with Toasted Nuts and Citrus Vinaigrette Ingredients: - 1 head of radicchio, chopped - 1/2 cup walnuts or pecans, toasted - 1/2 cup feta cheese, crumbled (optional) - 1/2 cup orange segments - 1/2 cup grapefruit segments - 1 bay leaf - 1/4 cup extra-virgin olive oil - 2 tablespoons white wine vinegar - 1 tablespoon fresh lemon juice - 1 tablespoon honey or maple syrup - Salt and pepper to taste Instructions: 1. Begin by infusing the olive oil. In a small saucepan, gently heat the olive oil over low heat. Add the bay leaf and heat for about 5-10 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly. Discard the bay leaf. 2. In a large bowl, combine the chopped radicchio, toasted nuts, orange segments, grapefruit segments, and feta cheese if using. 3. In a small bowl, whisk together the infused olive oil, white wine vinegar, lemon juice, honey or maple syrup, and a pinch of salt and pepper to taste. 4. Pour the dressing over the salad and toss gently to combine. 5. Adjust seasoning if necessary and serve immediately. Nutrition Value (per serving, serves 4): - Calories: 220 - Protein: 5g - Total Fat: 18g - Saturated Fat: 2g - Carbohydrates: 14g - Dietary Fiber: 3g - Sugars: 4g - Vitamin A: 20% DV - Vitamin C: 35% DV - Calcium: 6% DV - Iron: 8% DV Enjoy your refreshing Bay-Infused Radicchio Salad with Toasted Nuts and Citrus Vinaigrette!