- 2 6-ounce packages fresh baby spinach
- 1 small head radicchio, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 shallot, minced
- 1/2 cup pine nuts, toasted
- Parmesan Toasts
- Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.