Arugula, Fennel and Dried Plum Salad

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 6

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  • 1/4 cup pine nuts
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 small head of radicchio, leaves torn into 2-inch pieces
  • 1 bunch of arugula (4 ounces)
  • 1 small fennel bulb—halved lengthwise, cored and sliced paper thin crosswise
  • 1 cup pitted dried plums (prunes), quartered
  • 3 ounces fresh goat cheese, crumbled

How to make this recipe

  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.

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

  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.

Suggested Pairing

The tart goat cheese and peppery arugula in this salad will harmonize with the acidity of a tangy Napa Valley Sauvignon Blanc.

Contributed By Published October 2002

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