Radicchio Walnut Salad

9 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar (preferably from Modena)
2/3 cup sugar
1 cup walnut halves
2 heads radicchio, coarsely chopped or torn
3 ounces Gorgonzola, finely crumbled
salt and pepper to taste

Whisk oil and vinegar until thick and season with salt and pepper. Set aside. Put sugar in nonreactive pan and add about 1 tablespoon hot water. Carefully melt over medium heat, stirring intermittently. Add walnut halves and continue to stir until coated. Place walnuts on waxed paper and separate to cool.

In a large salad bowl mix radicchio and Gorgonzola (to keep cheese white, do not add here but crumble over salad at end). Add walnuts and toss with vinaigrette.

Sautéed Shrimp on Cannellini Beans

1 pound dried cannellini beans or three
15-ounce cans (Great Northern beans may be substituted)
2 bay leaves
2 shallots, chopped
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil
28 medium-sized shrimp, peeled and deveined
1 cup dry white wine
2 stems fresh rosemary, finely chopped
pinch of red pepper
1/2 cup plum tomatoes, peeled and finely chopped
vegetable or fish broth (optional)
salt and pepper to taste

Cook beans according to package directions with bay leaves, salt, and pepper. Drain, reserving juice, and set aside. (If using canned beans, reserve juice.)

Lightly brown shallots and garlic in olive oil. Add shrimp and sauté until just opaque. Add wine, rosemary, and red pepper and cook for 1 or 2 minutes. Add beans, tomatoes, and salt and pepper if needed, cooking for an additional 4 minutes to bring mixture to desired consistency. (If it is too thick, add a bit of the reserved bean juice or vegetable or fish broth.)

Serve shrimp dish and salad on separate plates, or surround shrimp dish with salad. Serves 4 to 6.