Radicchio with Fresh Mozzarella, Capers, Parsley and Maple-Chile Vinaigrette

Lighter Fare | Salads | Sauces and Dressings

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Portions: 4


Maple-Chile Vinaigrette

  • 2 Tbsp pure maple syrup from Canada
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minced canned chipotle peppers in adobo
  • 1/3 cup apple cider vinegar
  • 1 cup extra virgin olive oil
  • 1/2 tsp kosher salt


  • 1 head radicchio, cored and chopped
  • 2 Tbsp drained capers
  • 1/2 cup chopped flat leaf parsley
  • 8 oz fresh mozzarella, sliced
  • Salt to taste


  1. Place the radicchio, capers, and parsley in a bowl and season with a pinch of salt and two tablespoons of the vinaigrette. Toss well.
  2. Evenly arrange the mozzarella on four plates. Drizzle more vinaigrette, to taste on the mozzarella and then arrange the radicchio et al evenly over the mozzarella. Serve.
Recipe created by:

Featured Chef
Maple from Canada is excited to announce a partnership with Chef Hugh Acheson. Hailing from Canada and now based in Georgia, he applies a fresh approach to Southern food and loves coming up with new ways to use maple syrup. Check back for recipe inspiration and more from Hugh!