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Ingredients

• 1 or 2 heads  radicchio (about 4 cups)
• 1/2 of a 6-oz. bag  baby spinach (4 cups)
• 4   plums, quartered and pitted
• 1/2 cup  pecan halves, toasted
• 6 slices  bacon, crisp-cooked and crumbled
• 2 Tbsp.  raspberry vinegar
• 1 Tbsp.  Dijon-style mustard
• 1/2 tsp.  salt
• 1/4 tsp.  ground black pepper
• 1/3 cup  extra-virgin olive oil
• 1/4 cup  crumbled Gorgonzola cheese

Description

Crisp And Peppery Radicchio Adds Color To This Salad Recipe. The Purple-red Heads Complement The Green Baby Spinach Leaves. Add Plums, Crisp-cooked Bacon, And Pecans To Round Out This Side Dish.

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