1/2 cup raisins
1/2 cup port
1 butternut squash (about 2 lb.)
1 small red onion
2 Tbs. olive oil
2 Tbs. maple syrup
Kosher salt and freshly ground black pepper
2 medium heads Belgian endive
1 small head frise
1/2 small head radicchio
3 cups loosely packed spinach leaves, stemmed
Sherry Maple Vinaigrette
6-oz. log fresh goat cheese
1/3 cup chopped toasted walnuts
4 slices cooked bacon, crumbled (optional)

Description

I Like To Include The Optional Bacon In This Salad because I Think Its Meaty Smokiness Adds Great Contrast To The Bitter Greens, Creamy Goat Cheese, and Sweet Butternut Squash.

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