Kale and Radicchio Salad with Raspberry Vinaigrette Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1 tablespoon Raspberry Syrup, recipe follows
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons
• 1 small head radicchio, chopped into ribbons
• 1 pint raspberries
• 3 ounces ricotta salata, cubed
• 1/4 cup chopped pecans
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 2 pints raspberries