• 1 T. safflower oil
• ½ cup pearl couscous
• Kosher salt
• In a small sauce pan, heat the oil over medium high heat.  Add the couscous and toast until lightly golden – about 4 minutes.  Add ¾ cup water and ¼ t. salt and bring to a boil.  Lower heat so that water simmers; cover the pan and cook until the liquid is absorbed – about 10 minutes.  Uncover pan and set aside to cool.
• 1 large Granny Smith apple cut into ¼ “ dice
• 1 small fennel bulb cut into ¼ “ dice
• 1 cup small green grapes halved
• ¾ cup small walnut pieces toasted lightly
• 6 out leaves from a large radicchio

Mix apple, fennel, grapes and walnuts.  Dress with vinaigrette and place in radicchio “cups”.

Dressing:

• ¼ cup apple cider
• 1 T. Honey
• Kosher salt and fresh ground pepper
• 1/3 cup Safflower oil