Treviso Salad with Hot Bacon & Mustard Dressing
Serves 4

2 heads EVS Radicchio di Treviso
1 large green apple, cored and diced
6 slices bacon, diced
1/4 cup red wine vinegar
2 teaspoons coarse-ground mustard
1 tablespoon sugar
1/2 cup crumbled ricotta salata or feta cheese
4 slices grilled or toasted Italian bread, brushed with cut garlic

Slice Treviso crosswise, toss with apple in a large bowl. Cook bacon in skillet over medium heat until crisp, crumble bacon, set aside. Remove all but 2 tablespoons drippings in skillet; stir vinegar, mustard and sugar into drippings, heat through, stirring to dissolve sugar. Pour over Treviso and apple; toss, add cheese and toss again. Serve immediately with grilled bread.