Lilly’s Radicchio Salad -Kathy Cary
4 servings

Salad
1 small head of Royal Rose Radicchio, roughly shredded
1 head of endive, leaves pulled apart
1/2 cup red onion, thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 cup celery, minced

Vinaigrette
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil
Salt and pepper to taste

Topping
1/3 cup raisins, soaked in 2 teaspoons Bourbon for 2 hours
1/2 cup pecan pieces, lightly toasted in a skillet and tossed with a mix of 1/4 teaspoon each cumin and cayenne, plus 2 teaspoons brown sugar
4 tablespoons Maytag blue cheese (or other fine quality blue cheese)
Mix vinaigrette and toss lightly with salad ingredients. Divide among salad plates and garnish with raisins, pecans, and blue cheese.