Ingredients

• 1 apple, chilled
• Juice of 1 small lemon
• 8 ounces spinach, washed, thoroughly dried, and stemmed
• 1 small head of radicchio (about 3 ounces), cut into chiffonade
• 1/2 cup blue cheese, crumbled
• Kosher salt and freshly ground white pepper
• About 1/2 cup of dressing
• 1 cup caramelized pecans

Method

1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.

Presentation

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.