Copyright 2009 Emily Zants

Serves 6-8

In a small ceramic or glass bowl, mix:

2-1/2 Tbsp. Rice Vinegar
2 Tbsp. Light Mayonnaise
1-1/2 Tbsp. Olive Oil
1 Tbsp. Soy Sauce
1 Tbsp. fresh Ginger, peeled and finely grated
1 Jalapeño Chile, seeded and minced
Kosher Salt and freshly ground Black Pepper to taste

In a large bowl, using a mandolin for slicing, and a barbecue glove to keep from adding part of your finger to the salad (it doesn't add any flavor!), add:

half a head of Radicchio, thinly sliced
1 Cucumber, peeled, seeded, and thinly sliced
1/3 cup sliced Cumquats (or Orange with peel)
2 stalks of Fennel, sliced
1 Green Mango, cut into matchsticks
2 Scallions, thinly sliced

Place a dampened paper towel on top of everything in the bowl; this will keep everything crisp until serving time; cover with plastic wrap and refrigerate.
To serve: remove paper towel and plastic wrap; add the dressing and toss. Mound on:

Butter Lettuce, washed and torn
1 Avocado, peeled and sliced.