Ingredients:
1/2 cup dry white wine
1/4 cup raspberry vinegar
1/4 cup olive oil
2 eggs
1 tablespoon Dijon mustard
1 shallots, minced
1 teaspoon fresh lemon juice
1/2 lb corkscrew macaroni
2 heads curly endive lettuce, rinsed,spun dry,torn into bite-size pieces
1 head radicchio, rinsed,spun dry,torn into bite-size pieces
10 sun-dried tomatoes packed in oil, drained and coarsely chopped
15 kalamata olives, pitted,halved
12 ounces smoked salmon, cut into matchstick size strips
2 tablespoons snipped fresh chives
Directions:
Mix first 7 ingredients in blender until smooth.
Season to taste.
(can be prepared 1 day ahead) Cook pasta until al dente.
Drain.
Cool completely under running water.
Drain.
Mix pasta with endive and radicchio in large bowl.
Add tomatoes, olives and dressing to taste; toss well.
Divide salad among plates.
Sprinkle salad with salmon and chives.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.