Arugula, Fennel and Dried Plum Salad

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

Description

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