Ingredients:

• 1 head of Radicchio

• 1/2 cup of parsley torn

• 4 cups of brussel sprouts chopped in half

• 3 tablespoon of olive oil

• 1 cup of dried Faro

• 1 1/3 cup of vegetable broth

Champagne Vinaigrette:

• 1/2 cup olive oil

• 1/4 cup Champagne Vinegar

• 2 tsp Dijon mustard

• 3 tsp. honey

Directions:

1. Coat brussel sprouts with olive oil and bake at 400 degrees for 20 minutes

2. Put fro and vegetable broth in a medium size sauce pan and bring to a boil. Once at a boil, lower heat and cook for 10 to 15 minutes

3. Chop Radicchio and add to a medium size bowl. Add faro, brussel sprouts and parsley.

4. Mix olive oil, champagne vinegar, Dijon mustard and honey.

5. Add the vinaigrette to salad and toss.

6. Enjoy!