1 head radicchio, separated into whole leaves
4 ripe nectarines, peeled, pitted, and sliced
4 cups seedless green grapes, each halved
4 ounces blue cheese, crumbled
Raspberry Vinaigrette (below)
cup roughly chopped walnuts
Arrange radicchio leaves on a large serving platter and top with nectarine slices. Sprinkle with grape halves, then blue cheese. Drizzle vinaigrette over salad, sprinkle with walnuts, and serve.
13 cup vegetable oil
2 tablespoons raspberry vinegar
1tablespoon raspberry preserves or jam
Salt and pepper to taste
Whisk together all of the vinaigrette ingredients in a small bowl until well-combined.
Yield: 4 servings
Source: Salad Makes the Meal, by Wiley Mullins
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