Serves 6-8
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
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