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Ingredients

• 1/2 cup dried red currants
• 1/2 cup port wine
• 1butternut squash (about 2 lb.)
• 1 small red onion, sliced thin
• 2 Tbsp. olive oil
• 2 Tbsp. maple syrup
• Kosher salt and freshly ground black pepper
• 6 oz. log fresh goat cheese
• 2 medium heads escarole, cut into inch slices
• 1 small head frise, cored and chopped into small pieces
• small head radicchio, cored and rough chopped
• 3 cups loosely packed baby spinach leaves, stemmed
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled

• For the Vinaigrette:
• 1/3 cup sherry vinegar
• 1 tsp. Dijon-style mustard
• 2 Tbsp. maple syrup
• 1 Tbsp. finely chopped shallots
• 1 cup peanut oil
• Kosher salt and freshly ground black pepper to taste
  

Description

Melissas