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Light and wonderful balance of flavors in the three lettuces. Especially nice eaten after a rich main course, as the French do.

1 head	Hollandia Produce Living Butter Lettuce
2	Endive
1	Small head radicchio

Tear butter lettuce and radicchio into bite-size pieces. Slice endive thinly. Put lettuces into bowl.

Vinaigrette
2 Tablespoons	Olive oil
2 Tablespoons	Canola oil
2 Tablespoons	Raspberry vinegar
1	Small shallot, minced
1 teaspoon	Dijon mustard
2 teaspoons	Whipping cream
To taste	Salt and freshly ground pepper
¼ cup	Pine nuts

Toast pine nuts in 350 degree oven for 5 minutes or until lightly browned. Mix all vinaigrette ingredients with whisk or blender until well combined. Starting with 1/4 cup and adding as needed, pour vinaigrette over lettuces and toss.