Ingredients

1 Tbsp. Salt
1 Pound Dried Fettuccine broken into 2-3 inch pieces.
4 Tbsp. Olive Oil
1 Small Head Radicchio, 6-8 oz.
2 Tbsp. Red Wine Vinegar
4 oz. Gorgonzola Cheese (You can use Soft Bleu Cheese as a substitute)
1/4 Cup Heavy Cream
1/4 Cup Plain Yogurt
1/2 Cup Toasted Pecans (optional)

Method

1) In a large pot over high heat, bring water and salt to boil.
2) Cook fettuccine according to package, until al-dente.
3) Drain the fettuccine and toss immediately with 1 Tbsp. Olive Oil
4) Cover and cool completely in the refrigerator, 1-24 hours.
5) Cut the core from the Radicchio; Remove the leaves from the head; Rise & dry well.
6) Pile the leaves on top of one another and cut the Radicchio into 1/4 inch strips.
7) To make the dressing: In a food processor/blender, combine the remaining 3 Tbsp. olive oil, vinegar, Gorgonzola cheese, heavy cream, yogurt, salt & pepper to taste. Pulse until smooth.
8) In a large bowl, combine the Fettuccine, the dressing. Add the Radicchio & pecans and toss the mixture.
9) Serves 6.
10) Serve at room temperature to greedy children.
Note: You can serve the salad as a first course, or add thin strips of grilled chicken breasts to serve as a light entree.