Salad
1 small head of Royal Rose Radicchio, roughly shredded
1 head of endive, leaves pulled apart
½ cup red onion, thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 cup celery, minced

Vinaigrette
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 Tablespoons olive oil
Salt and pepper to taste

Topping
1/3 cup raisins, soaked in 2 teaspoons Bourbon for 2 hours
½ cup pecan pieces, lightly toasted in a skillet and tossed with a mix of ¼ teaspoon each cumin and cayenne, plus 2 teaspoons brown sugar
4 Tablespoons Maytag blue cheese (or other fine quality blue cheese)

Methods/steps

Directions
Mix vinaigrette and toss lightly with salad ingredients. Divide among salad plates and garnish with raisins, pecans, and blue cheese.

Additional Tips

Tip: You can make the spiced pecans a day ahead.