1/2 c. dry white wine
1/4 c. olive oil
1 tbsp. Dijon mustard
1 tsp. fresh lemon juice
8 oz. fusilli (corkscrew) pasta
1 head radicchio, torn into bite sized pieces
3/4 lb. smoked salmon, cut julienne
1/4 c. raspberry vinegar
2 eggs
1 shallot, minced
Salt and pepper
2 heads curly endive, torn into bite sized pieces
10 Italian olives, pitted
1 tbsp. snipped fresh chives

Mix wine, vinegar, olive oil, eggs, mustard, shallot and lemon juice in blender until smooth. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender, stirring occasionally to prevent sticking. Drain in colander. 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 with salmon and chives. 6 servings.