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

Directions

1. Cut radicchio in wedges. Place in salad bowl with spinach, plums, nuts and bacon.

2. In small bowl whisk together vinegar, mustard, salt and pepper. Whisk in olive oil; drizzle on salad. Toss gently to combine. Sprinkle cheese. Serves 6 to 8.