(Serves 6)
10 ounces of fresh baby spinach
1 small head of radicchio
6-7 ounces of pine nuts, toasted
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
1 shallot, minced
1 baguette
Parmesan cheese, freshly grated
Ø Place spinach in large serving bowl
Ø Slice radicchio thinly and mix in with spinach
Ø In saucepan over medium heat: place olive oil, balsamic, wine and shallot and bring to light simmer (about 3 minutes)
Ø Pour over salad and toss, then immediately cover with tin foil and let stand for about 5 minutes
Ø Toss again and then serve on individual salad plates with pine nuts sprinkled on top and a parmesan toast
For Parmesan Toasts:
Ø Slice baguette diagonally into eighths
Ø Melt butter and brush over baguette slices
Ø Sprinkle with Parmesan Cheese and place in oven or broiler until cheese melts
Ø Serve warm on salad