For mustard vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Salt and freshly ground white pepper, to taste
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels, uncooked
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded and chopped tomato
4 teaspoons grated Parmesan cheese
Salt and freshly ground pepper, to taste
12 to 15 radicchio "cups"
To prepare the vinaigrette, combine mustard and vinegar in small bowl. Slowly whisk in the oils. Season to taste with salt and pepper, and set aside. Whisk again when ready to serve.
To prepare the salad, in a small skillet, heat the oil. Season the diced artichokes lightly with salt and pepper, and saute.