PG Tested

Wine with salad? Yes, say the editors of Food and Wine. For this dish, stay away from any heavy tannic wines, which would be bad juju when combined with the tannins in the walnuts. Instead, choose a fresh, fruity Bardolino to go with the complex flavors of this easy-to-prepare salad. Add some crusty bread, and you've got a nice fall dinner.

• 2/3 cup walnut halves
• 1 rotisserie chicken
• 1 head radicchio, cleaned and torn into 1-inch pieces
• 10 ounces spinach leaves, cleaned (1 10-ounce bag)
• 1 teaspoon snipped rosemary leaves (optional)
• 1/3 cup good olive oil
• Salt and pepper
• 1 1/2 tablespoons wine vinegar
• 1/4 pound Gorgonzola, crumbled
• 6 dried figs (but moist) scissored into pieces

In a small, dry frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Pull the meat from the cooked chicken into bite-sized pieces. Reserve any juices from the package.

Put the radicchio and the spinach pieces (and the rosemary, if using) in a large bowl. Add the olive oil and 1/4 teaspoon each of salt and pepper and toss. Add the vinegar mixed with the reserved chicken juices, if any, and toss again. Put the salad greens on plates. Top with the chicken pieces, then the cheese and walnuts. Put some of the figs in the center of each salad.

Makes about 4 servings.

-- "Quick from Scratch Italian Cookbook" (American Express, $24.95)

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