Treviso and Castelfranco Salad

A colorful, vibrant and lively salad that can stand a dose of fresh ground pepper, perhaps both white and red. Will serve 4 to 6 quite easily.

INGREDIENTS

SALAD

½ head Radicchio Treviso, thinly sliced

½ head Radicchio Castelfranco, thinly sliced*

½ bunch Italian parsley, chopped fine

½ cup celery, sliced thinly

¼ cup dried cranberries

¼ cup roasted, unsalted sunflower seeds

*If you cannot find castelfranco, use two small heads of Belgian endive, also thinly sliced.

DRESSING

1 clove garlic

2 tablespoons apple cider, sherry or white balsamic vinegar

2 teaspoons sugar or like amount of sugar substitute

2 tablespoons EV olive oil

METHOD

Many people, myself included, do not like pieces of raw garlic in our food. To avoid this, place the garlic in a mortar and mash it well with the pestle. Add the olive oil and let it sit while slicing the vegetables. If you don't have a mortar and pestle, use a spoon and a small bowl. Strain into a small mixing bowl. Then, add the other dressing ingredients and whisk well until thoroughly mixed.

In a large salad bowl, toss the ingredients, dress the salad and sprinkle with the sunflower seeds before serving.

Pair this salad with Guglielmo's Rosatello - a crisp dry rose' style wine made from the Grignolino grape, which, once experienced, is never forgotten. It is not common in California or the Piedmont region of Italy from whence it originated, but makes an excellent addition to the winter table or a summer afternoon.