Arugula, Fennel and Dried Plum Salad

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1/4 cup pine nuts
2. 2 tablespoons balsamic vinegar
3. 1 tablespoon red wine vinegar
4. 1/4 cup extra-virgin olive oil
5. Salt and freshly ground pepper
6. 1 small head of radicchio, leaves torn into 2-inch pieces
7. 1 bunch of arugula (4 ounces)
8. 1 small fennel bulb—halved lengthwise, cored and sliced paper thin crosswise
9. 1 cup pitted dried plums (prunes), quartered
10. 3 ounces fresh goat cheese, crumbled

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.