Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes; transfer to a plate to cool.

Step 2    

In a small bowl, whisk the balsamic and red wine vinegars with the olive oil; season with salt and pepper.

Step 3    

In a large bowl, toss the radicchio with the arugula, fennel, dried plums and pine nuts. Add the vinaigrette and toss. Transfer the salad to a platter, scatter the goat cheese on top and serve.

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