• Fast
• Healthy
• Vegetarian

Ingredients

1. 2 tablespoons red wine vinegar
2. 1 teaspoon honey
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. One 1-pound fennel bulb, cored and very thinly sliced
6. 4 small radishes, very thinly sliced
7. 1 bunch watercress, thick stems discarded
8. 5 ounces baby arugula (5 cups)
9. 1 small head of radicchio, leaves torn
10. 1/2 cup flat-leaf parsley leaves
11. 2 ounces Parmigiano-Reggiano shavings (1 cup)

Directions

1. In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper. Add the remaining ingredients and toss well.
2. Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds. Transfer to plates and serve immediately.