Recipes

Arugula, Fennel and Dried Plum Salad

Name: Arugula, Fennel and Dried Plum Salad
Total time: 25 min
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

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Terrific Green Salads

By Joanne Weir

Updated on March 29, 2015

Total Time:

25 mins

Yield:

6

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

Directions

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.

Suggested Pairing

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