Radicchio Salad with Balsamic Vinaigrette

Ingredients
2 small heads frisee (about 12 ounces)
1 medium Joe’s Fennel bulb, washed and thinly sliced
2 medium heads Joe’s Premium Radicchio (about 12 ounces)
1 large orange, peeled, seeded and segmented
½ cup spicy walnuts (optional)

Directions
Wash frisee and radicchio and air dry in a strainer. Break leaves into bite-sized pieces. In a large mixing bowl, add frisee, radicchio, fennel and orange slices. Just before serving, add walnuts. Toss salad with enough vinaigrette to coat leaves.

SPICY WALNUTS Ingredients
1/3 cup sugar
¼ cup unsalted butter
¼ cup frozen orange juice
1 ½ tsp. salt
1 ¼ tsp. cinnamon
¼ - ½ tsp. cayenne pepper
1 lb. walnuts, chopped

SPICY WALNUTS DIRECTIONS
Place rack in the center of oven and preheat to 250 degrees. Cover a cookie sheet with aluminum foil and coat with vegetable cooking spray (Pam or similar). Mix all ingredients (except nuts) in a saucepan, and cook over low heat until dissolved. Increase heat to medium, add nuts and stir until well coated. Spread nuts on the cookie sheet in a single layer. Bake for 1 hour or until golden brown, stirring every 15 minutes.

Balsamic Vinaigrette Ingredients
1/3 cup Balsamic vinegar
1 tablespoon Dijon mustard
2 medium shallots or ½ small white onion, finely chopped
3 teaspoons salt
¾ teaspoon freshly ground pepper
1 cup olive oil

Balsamic Vinaigrette DIRECTIONS
Combine vinegar, mustard, shallots, salt and pepper in a bowl. Allow ingredients to macerate for 10 minutes. Whisking constantly, add olive oil slowly in a thin stream until the mixture is emulsified.