Radicchio with Fresh Mozzarella, Capers, Parsley and Maple-Chile Vinaigrette

Maple-Chile Vinaigrette

• 2 Tbsp pure maple syrup from Canada
• 1 Tbsp Dijon mustard
• 1 Tbsp minced canned chipotle peppers in adobo
• 1/3 cup apple cider vinegar
• 1 cup extra virgin olive oil
• 1/2 tsp kosher salt

Radicchio

• 1 head radicchio, cored and chopped
• 2 Tbsp drained capers
• 1/2 cup chopped flat leaf parsley
• 8 oz fresh mozzarella, sliced
• Salt to taste

1. Place the radicchio, capers, and parsley in a bowl and season with a pinch of salt and two tablespoons of the vinaigrette. Toss well.
2. Evenly arrange the mozzarella on four plates. Drizzle more vinaigrette, to taste on the mozzarella and then arrange the radicchio et al evenly over the mozzarella. Serve.