Radicchio, Apple and Pistachio Salad

This salad is beautiful and vibrant both in appearance and flavor. Use local apples if at all possible so this is fantastic for a fall meal. This recipe comes from The New Vegetarian Epicure.

1 large head radicchio
1 large (or 2 medium) Fuji apples
3 stalks celery
1/4 red onion
2-3 Tbsp extra virgin olive oil
Aged wine vinegar (we use Sokol Blosser Late Harvest Reisling Vinegar)
Sea salt
1/2 cup lightly toasted shelled pistachio nuts

Wash the radicchio, tear the leaves into bite-sized pieces, and spin it dry in a salad spinner. Quarter, core and thinly slice the apple. Wash, trim and thinly slice the celery. Thinly slice the red onion. Combine in a large salad bowl.

Whisk the oil, vinegar and salt. Pour over salad and sprinkle with nuts.