8 ounces Lox or salmon, in thin 2-1/2 x 1-1/2 inch pieces
1/2 head Royal Rose Radicchio, chopped in long fine pieces
1/3 cup extra virgin olive oil
2 tablespoons sherry wine vinegar
1/2 teaspoon fresh or dried dill weed
salt and pepper
Make the dressing with the oil, vinegar, dill, salt and pepper.
In a small bowl mix the radicchio with just enough of the dressing to thinly coat the shredded radicchio.
On the work surface, lay the pieces of salmon flat. Put a tablespoon of the dressed radicchio into the center and roll up with the salmon, secure with toothpick. The radicchio should be showing at each end.
Store well covered in the refrigerator for up to two hours before serving.