Another great recipe from Food Network (by Michael Chiarello), this is prefect to put you in the Fall mood!
For this recipe, you will need large seedless grapes, dried apricots, rosemary sprigs, a large red onion, one large lemon, extra virgin olive oil, salt, pepper, one large head of radicchio, fresh baby spinach, 12 slices of prosciutto, raisins, and pine nuts.
To prep for this recipe, halve enough of the seedless grapes to make one cup. Dice a tablespoon of the dried apricots. Cut a quarter of the red onion into small slivers. Juice your lemon. Toast the pine nuts for a few minutes in the oven. The recipe calls for fried rosemary. To fry the rosemary sprigs, heat an inch of oil to 350 degrees in deep saute pan or you can use a deep fryer. Let it fry for 30 seconds then remove and drain on a paper towel. Remove the leaves and crush them in a paper towel to remove any excess oil. Mince and store in a sealed container until time to use.
Boil water in a teakettle. Pour 1/2 cup of raisins in a small bowl then pour enough boiling water in the bowl to cover them. Let this sit until plump (about 10 minutes) then drain.
In a large bowl, add the raisins, 1 cup of halved seedless grapes, 1 tablespoon of diced dried apricots, 1 1/2 tablespoons of fried rosemary, and the quarter of slivered red onion. Pour the lemon juice over this then add 5 tablespoons of extra virgin olive oil. Stir then add salt and pepper to taste.
Pull the leaves from the radicchio and tear into bite-sized pieces. Add those to the bowl with the fruit. Add 2 cups of loose fresh baby spinach to the large bowl as well. Toss well. After you place the salad on a plate, top with the prosciutto and sprinkle with roasted pine nuts. This is great served with grilled chicken breast.