Sauteed Radicchio, Orange, Bacon, and Pecan Salad

• 1 cup pecans
• 4 navel oranges
• 2 heads radicchio (about 3/4 pound)
• 4 thick bacon slices
• 3 tablespoons extra-virgin olive oil
• 1/4 cup Sherry vinegar or balsamic vinegar
• freshly ground black pepper to taste

1. Preheat oven to 350 F.
2. In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes.
3. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes.
4. Discard outer leaves from radicchio and halve lengthwise.
5. Cut radicchio crosswise into 1/8-inch-thick slices.
6. Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden.
7. With a slotted spoon transfer bacon to a large bowl.
8. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking.
9. Saut radicchio, stirring, until wilted, about 5 minutes.
10. Reduce heat to moderate and stir in vinegar.
11. Cook radicchio, stirring, 1 minute more.
12. Transfer radicchio to bowl and toss with bacon, nuts, and pepper.
13. Season salad with salt.
14. Serve salad topped with orange sections.

pecans, oranges, radicchio, bacon, extravirgin olive oil, sherry vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sauteed-radicchio-orange-bacon-and-pecan-salad-15130 (may not work)