The sweet oranges and the smoky bacon in this salad balance the gentle bitterness of the radicchio; the pecans give the whole thing a nutty crunch.

　　

Ingredients

Serves 4 as a first course

　　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

　　

Step 1

Preheat oven to 350° F.

　　

Step 2

In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.

　　

Step 3

Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut
 radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.

　　

Step 4

Serve salad topped with orange sections.