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

First Published August 5, 2008, 11:26 a.m.