Smoked Turkey, Radicchio and Raspberry Balsamic Salad

At a glance
Royal Rose Product
Wine Pairing
1/2 head Royal Rose radicchio, cored
1/2 head romaine lettuce
1 cup thinly crossed-sliced fresh fennel
8 oz. smoked turkey breast, cut in thin strips
1/2 cup pecan halves, toasted
1/3 cup sweetened dried cranberries

1 cup fresh or frozen raspberries
1/4 cup vegetable oil
2 Tablespoons balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt

Prepare dressing: Puree raspberries in blender or food processor. Press puree through sieve to remove seeds, if desired. Whisk together puree and dressing ingredients. Set aside.

Slice or tear radicchio and Bibb lettuce into bite-sized pieces. Soak radicchio in cold water 10 to 15 minutes; drain and pat dry. In large bowl, combine lettuces and remaining salad ingredients. Pour dressing over salad and toss.

Variation: Omit turkey and pecans. Substitute 1 cup sliced or cubed smoked Gouda or smoked cheddar cheese and 4 slices (2 oz.) cooked, crumbled bacon.