Wilted Radicchio & Apple Salad with Hot Bacon Dressing

A warm salad makes the salad
course intriguing again

At a glance
Royal Rose Product
Wine Pairing
Pinot Noir

1 head radicchio
1 large green apple, cored and diced
6 slices bacon, diced
Olive oil, as needed
1/4 cup red wine vinegar
2 teaspoons coarse-ground mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup coarsely chopped pecans

Cut radicchio into wedges leaving a thin piece of core attached to each wedge, set aside. Dice apple and place in large shallow bowl. In large skillet over medium heat, cook bacon until it is almost crisp and has rendered its fat. Remove bacon and reserve. If necessary, add olive oil to pan to make about 2 tablespoons fat. Add radicchio and sauté until slightly limp, about 1 1/2-2 minutes. Remove radicchio to bowl with apple. Stir vinegar, mustard, sugar, salt and pepper into pan drippings, heat through, stirring to dissolve sugar. Pour over radicchio and apple; toss. Serve immediately on salad plates, garnished with pecans.