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Arugula, Fennel and Dried Plum Salad

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  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.

Suggested Pairing

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