- 1 12-ounce head radicchio, halved, cored, very thinly sliced
- 3 cups (packed) arugula
- 1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 6 tablespoonspine nuts, toasted
- 9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices
- Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese.