Arugula, fennel and dried plum salad

Indulge in the delightful flavors of peppery arugula, crisp fennel, and sweet dried plums in this refreshing salad bursting with a medley of tastes.

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 (110g)
• 1 small fennel bulb—halved lengthwise, cored and sliced paper thin crosswise
• 1 cup pitted dried plums (prunes), quartered
• 90g fresh goat cheese, crumbled

Instructions:

1. Toast the pine nuts in a small pan over medium heat, shaking occasionally, until they turn golden brown, which should take around 2 minutes. Then, remove them from the heat and let them cool on a plate.
2. Combine balsamic vinegar, red wine vinegar, and olive oil in a small bowl and mix well with a whisk. Season the mixture with salt and pepper to taste.
3. Mix arugula, radicchio, fennel, dried plums, and the toasted pine nuts in a large bowl. Pour the vinaigrette over the salad mixture and toss everything together. Finally, transfer the dressed salad to a serving platter, crumble the goat cheese on top, and it is ready to be served.

Summary:

• Calories: 1304 kcal
• Fat: 98 g
• Protein: 32 g
• Carbs: 91 g
• Potassium: 2130 mg
• Magnesium: 255 mg