Arugula, Fennel and Dried Plum Salad

• 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 bulbhalved lengthwise, cored and sliced paper thin crosswise
• 1 cup pitted dried plums (prunes), quartered
• 3 ounces fresh goat cheese, crumbled

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.
4. Add the vinaigrette and toss.
5. Transfer the salad to a platter, scatter the goat cheese on top and serve.

pine nuts, balsamic vinegar, red wine vinegar, extravirgin olive oil, salt, head of radicchio, arugula, bulbhalved lengthwise, goat cheese

Taken from www.foodandwine.com/recipes/arugula-fennel-and-dried-plum-salad (may not work)