A luxurious tasty treat.
1 large head radicchio
4 C baby spinach
4 plums, pitted and quartered
1/2 C toasted pecan halves
6 bacon slices, cooked crisp and crumbled
2 T raspberry vinegar
1 T Dijon style mustard
1/2 t salt
1/4 t pepper
1/3 C extra virgin olive oil
1/4 C Gorgonzola cheese, crumbled
How to Make It:
Cut the radicchio into 6 wedges.
Place the wedges in a large salad bowl.
Add the spinach to the bowl.
Place the plums into the bowl.
Sprinkle the nuts and bacon over the entire salad.
Pour the raspberry vinegar into a small mixing bowl.
Add the mustard to the vinegar.
Sprinkle in the salt and pepper.
Pour the olive oil into the mixture then whisk until all the ingredients are incorporated together well.
Pour the dressing over the top of the salad.
Carefully toss the salad to coat with the dressing.
Sprinkle the cheese over the salad just before serving.
Serves: 6
Radicchio is a purple-red in color and has a peppery taste. They vary in size so if you have trouble finding one large head use 2 softball size heads instead. Radicchio can be found in the salad greens department of most supermarkets.