Soppressata Bundles with Radicchio and Goat Cheese

Ingredients

• 1 small head of radicchio, finely shredded
• 5 peperoncini—stemmed, seeded and chopped
• 2 ounces fresh goat cheese, softened
• 1 teaspoon red wine vinegar
• 1 teaspoon extra-virgin olive oil
• 3 tablespoons pine nuts, toasted
• 24 thin slices of soppressata (4 ounces)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag