2 of the most unblemished leaves of radicchio you can find, large enough to cover
the bottom of a salad plate (use 2 for each plate if necessary)
3 small ripe tomatoes, each cut into 6 wedges
5 fresh bocconcini, cut in quarters
1 green Thai chile, cut into rings
handful of fresh basil, chiffonade (rolled up and cut into thin shreds)
1 sprig fresh oregano, leaves only
1/3 cup extra virgin olive oil
3 tbsp balsamic vinegar (dark)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
Combine oil, vinegar, salt, pepper and mustard in a sealable container and shake to blend well. On two salad plates, arrange the radicchio leaves. Using the radicchio as a bowl, divide the tomato and bocconcini wedges between the two servings. Sprinkle with chile rings, basil shreds and oregano leaves. Drizzle generously with dressing (you'll probably have excess dressing) and serve with a nice crusty bread.
