12 slices bacon
4 (1-ounce) slices Fresh bread, cut into cubes
6 cups fresh spinach leaves
1 small head radicchio, separated into leaves
1/2 cup sliced green onions
3 ounces goat cheese
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tablespoon sugar
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Cook bread cubes in drippings over medium-high heat, stirring constantly, until crisp. Remove croutons from skillet, using a slotted spoon; drain on paper towels, and set aside.
Arrange spinach, radicchio, and green onions evenly on 6 individual salad plates. Cut goat cheese into 12 slices; cut into decorative shapes, if desired. Top each salad with 2 slices of goat cheese.
Combine vinegar and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend. Pour vinegar mixture evenly over salads; top evenly with reserved bacon and croutons.
Yield: 6 servings
Light & Delicious 1994 Recipe