1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise
In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
Add radicchio and endive; toss to coat. Serve.
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