Ingredients

• 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

Directions

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.