Instructions: Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.

Whisk together and add oil gradually.

Salad preparation: Break up romaine and Bibb lettuce then place in a bowl. Cut radicchio into bite-size pieces and toss with lettuce. Separate onto chilled plates.

In a separate bowl toss together remaining ingredients and cover with dressing. Spoon out desired amount and place on the tossed salad mixture.

Serve immediately after placing dressing mixture on lettuce mix.

This recipe yields 2 to 4 servings.

Suggested Wine: Beverage suggestion: Dry Champagne

NOTES : Chefs Tip - All salad ingredients are best when served very cold. Experiment with your taste buds and try adding some extra herbs or greens; mint, sorrel, arugala, or watercress.

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