Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.

When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

This recipe yields 4 servings.

Comments: What makes this salad exciting is the combination of flavors. The pungent blue cheese. The freshness of the apple. The sweetness of the pecans. And the bitterness of the radicchio. Make the salad with baby spinach if its available. The apple should be tart and crisp. A firm pear can be substituted for the apple.

Wine Recommendation: Its always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. Thats why Id choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. Theyre rich and fruity and provide a fitting partner for such a fresh salad.