2 lbs. thin green beans, trimmed
1 lg. red onion, peeled, halved & thinly sliced
1 c. pine nuts, toasted
Freshly ground pepper
1 lg. head Radicchio
1 lg. head Bibb lettuce

MUSTARD VINAIGRETTE:

3 tbsp. balsamic vinegar
1 tbsp. stone ground mustard
1 tsp. salt
9 tbsp. olive oil

Cook beans in 2 quarts boiling water or steam until crisp-tender, about 5 to 7 minutes. Drain. Rinse under cold water and drain well; pat dry.

For Vinaigrette: Combine vinegar, mustard and salt in medium bowl. Slowly whisk in oil in thin stream.

Combine beans, onion and 1/2 cup pine nuts in large bowl. Mix in vinaigrette, season with salt and pepper. Let marinate 15 to 30 minutes.

Alternate radicchio and bibb lettuce leaves over large platter. Mound bean mixture in center. Sprinkle with remaining 1/2 cup pine nuts and serve.