Arugula Fennel and Dried Plum Salad
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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