With the addition of a grilled chicken breast, this unusual appetizer salad would be a great main course. The fruit on its own makes a wonderful little "chutney" to serve alongside a piece of grilled chicken or swordfish or to scatter across the top of focaccia before baking. The dried fruit adds richness, so don't leave it out. In the autumn and winter you can use figs, apples, pears, or persimmons in place of the grapes, while in summer you can use plums, apricots and peaches.

Ingredients

• 1/2 cup raisins
• Boiling water
• 1 cup halved large seedless grapes
• 1 tablespoon diced dried apricots (1/4-inch dice)
• 1 1/2 tablespoons fried rosemary, recipe follows
• 1/4 large red onion, cut into small slivers
• 1 large lemon, juiced
• 5 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 large head radicchio, about 3/4 pound
• 2 cups loosely packed baby spinach
• 12 thin slices prosciutto or 1/4 pound sausage, grilled and cubed, optional
• 1 tablespoon pine nuts, toasted

Directions

Fried Rosemary:

• Rosemary sprigs
• Oil, for frying