-drained and rinsed 1/3 c Shallots; finely chopped 1/4 c Basil, fresh; chopped 2 tb Olives, black; pitted, -chopped, pref. imported 3 tb Vinegar, red wine 2 tb Olive oil, extra virgin 2 tb Vegetables stock Salt and pepper to taste 2 sm Radicchio heads; cut into -thin ribbons 2 lg Tomatoes, vine-ripened; -cored and cut into wedges In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges