Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts
Rinse and cook potatoes in boiling salted water.
Cook eggs until medium-soft, about 7 minutes. Rinse, trim and pat radicchio dry. Cut into quarters. Cut each quarter into 3 wedges.
Rinse chives, shake dry and thinly slice crosswise.
To make marinade, mix salt and pepper to taste with oil, vinegar and honey.
Drain and peel potatoes. Slice potatoes and toss with marinade. Drain potatoes in a colander, reserving marinade. Peel eggs and cut in half. Divide eggs, potatoes and radicchio wedges among plates.
Drizzle remaining marinade over radicchio and top with sprouts. Serve sprinkled with chives.