Ingredients

• ½ cup Dried Red Currants

• ½ cup Port Wine

• 1 Butternut Squash, about 2 pounds

• 1 small Red Onion, sliced thin

• 2 tablespoons Olive Oil

• 2 tablespoons Maple Syrup

• Kosher Salt and Freshly Ground Black Pepper

• 6 ounces log Fresh Goat Cheese

• 2 medium heads Escarole, cut into ½ inch slices

• 1 small head Frisée, cored and chopped into small pieces

• ½ small head Radicchio, cored and rough chopped

• 3 cups loosely packed Baby Spinach Leaves, stemmed

• ⅓ cup Walnuts, toasted and chopped

• 4 slices cooked Bacon, crumbled

For the Vinaigrette

• ⅓ cup Sherry Vinegar

• 1 teaspoon Dijon-Style Mustard

• 2 tablespoon Maple Syrup

• 1 tablespoon Shallots, finely chopped

• 1 cup Peanut Oil

• Kosher Salt and Freshly Ground Black Pepper to taste