apple salad

http://www.tastingtable.com/entry_detail/chefs_recipes/5460/Tri-Color_Apple_Salad_with_Tarragon_Vinaigrette_.htm?parentEntryId=5439

• NGREDIENTS
2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
½ teaspoon whole-grain mustard
1 tablespoon fresh tarragon, finely chopped
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
1 Braeburn apple, thinly sliced
¼ cup toasted walnuts, coarsely chopped

DIRECTIONS

1. Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.

2. Make the vinaigrette: Combine the vinegar, lemon juice, mustard and tarragon in a small bowl. Whisk in the olive oil. Season with salt and pepper.

3. In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve.