• 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

• 1/2  cup  fresh mint leaves
• 1/4  cup  lemon juice
• 1/4  cup  olive oil
• 2  tablespoons  maple syrup
• 1-1/2  tablespoons  Dijon mustard

1.

To make Salad: Toast pine nuts in skillet over medium heat 5 minutes, or until golden brown. Transfer to plate to cool.

2.

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

3.

To make Lemon-Mint 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.