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Ingredients

• 1 or 2 heads radicchio (about 4 cups)
• 1/2 6 ounce bag baby spinach (4 cups)
• 4 plums, quartered and pitted
• 1/2 cup pecan halves, toasted
• 6 slices bacon, crisp-cooked and crumbled
• 2 tablespoons raspberry vinegar
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon 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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