1
¾
¼
⅓
2
1 ½
½
large shallot
cup castelvetrano olives
cup olive oil
cup honey
Tbsp rice or balsamic vinegar
tsp kosher salt
tsp red chili flakes
Juice from ½ lemon
1
1
¾
1
large head of radicchio
cup thinly sliced pineapple or citrus
cup labneh or greek yogurt
cup toasted pumpkin/sunflower seeds
To make the dressing: Peel and thinly slice the shallot crosswise into rings. Place into a large mixing bowl. Roughly chop the olives and add to the large mixing bowl as well. Add the olive oil, honey, vinegar, lemon juice, salt, and chili flakes to the bowl and whisk everything until combined.
Thinly slice pineapple cubes and place them in the bowl of dressing, making sure not to mix them in.
Roughly chop the radicchio into 1-2 inch pieces and add to the large mixing bowl. Fold all the salad ingredients together so that the dressing coats all the radicchio and pineapple.
To assemble: Spoon 2 heaping tablespoons of labneh onto your serving plates and smear it around the base of the plate. Use a slotted spoon to scoop up the salad mix from the large bowl and top the labneh plate with your desired amount of salad and a sprinkle of toasted pumpkin or sunflower seeds. Enjoy!
