Gardening is interesting. Parts are so easy: once planted, you water a few times and sit back and wait for the rewards. And other parts are tough! I can't help it that it rained so much and my tomato plants' blossoms rotted on the vine. Nor that my potato greens browned and died when the potatoes below ground are the size of golf balls at best. Or that my second batch of lettuce was mysteriously removed when the tiny sprouts first peaked out of the dirt. But the beans we've had are great. The lettuce we did get delicious. The peas out of this world sweet.
1 head radicchio
1/2 c. candied pecans (recipe follows)
2 TBS raisins
1 medium tomato, cut into 1/2 inch pieces
1 TBS chopped mint
2 TBS goat cheese, crumbled
Renée's vinaigrette (click here)
Melt 1 TBS unsalted butter in a small frying pan over medium low heat. Add 1/2 cup pecans that have been chopped very coarsely. Cook, stirring frequently, until pecans begin to brown. Add 1 teas. sugar, stir in, and cook one more minute. Remove from heat and let cool.
Wash, dry, and tear radicchio into bite-sized pieces.
Add pecans, raisins, tomato, and mint. Crumble goat cheese onto salad and dress to taste. Mix well. The goat cheese will mostly disappear, mixing in with the dressing.