Radicchio, Radish, and Fennel Salad

Salad:
1/2 cup pine nuts
1 large head radicchio, quartered and thinly shredded
6 red radishes, finely sliced
1 fennel bulb, trimmed, halved, and finely sliced
1 large cucumber, sliced into 1/4 inch matchsticks

lemon-mint dressing:
1/2 cup fresh mint leaves
1/4 cup lemon juice
1/4 cup olive oil
2 T. maple syrup
11/2 T. Dijon mustard

salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.

Combine radicchio, radishes, fennel, and cucumber in large bowl.

Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.

Add dressing to salad; toss to coat, and garnish with toasted pine nuts.