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