Insalata tricolore - Fresh-Pressed Olive Oil

Ingredients

• 1 teaspoon honey
• 2 tablespoons balsamic vinegar di Modena
• 1 teaspoon Dijon mustard
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• One 15-ounce can cannellini beans, drained, rinsed, and drained again
• 1 small head of radicchio, cored and coarsely chopped
• 1 cup loosely packed basil leaves, julienned