Radicchio Honey Slaw

3 tablespoons honey

3 tablespoons sherry vinegar

1 teaspoon sea salt

1/3 cup extra virgin olive oil

Pepper to taste

1 medium head napa cabbage, (about 1 pound), halved lengthwise, then cut crosswise into 1/4 inch-thick strips

2 small heads radicchio, (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips

Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day.