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ARUGULA, RADICCHIO, ORANGE, & DRIED PLUM SALAD

Prep Time: 20 Minutes
Cook/Bake Time: 5 Minutes
Servings: 6

Ingredients
• 1/4 cup pine nuts
• 1 tablespoon red wine vinegar
• 4 tablespoons orange juice
• 1 1/2 teaspoons grated orange zest
• 4 tablespoons olive oil
• 1 small head radicchio (about 5 ounces) torn into 2-inch pieces
• 3 large handfuls arugula, about 5 ounces
• 2 bulbs endive
• 3 oranges, sectioned
• 1/2 cup dried plums, pitted and halved (3 ounces)
• salt and freshly ground black pepper, to taste


Preparation
Place the pine nuts in a dry frying pan over medium heat.

Shaking the pan constantly, cook the pine nuts until light golden, about 1 to 2 minutes.

Remove from the heat and cool.

In a bowl, whisk together the red wine vinegar, orange juice, orange zest and olive oil.

Season to taste with salt and pepper.

In a bowl, toss the radicchio and arugula together.

With a knife cut the tip off the endive diagonally.

Continue to turn and cut the endive diagonally into pieces.

Add to the salad with the oranges and dried plums.

Garnish salad with toasted pine nuts.

Add the vinaigrette and toss together.

Serve immediately.

Nutritional Information (per serving)
Calories  242 
Cholesterol  0mg 
% of Calories from Fat  52% 
Fat  16g 
Sodium  57mg 
Carbohydrates  27g 
Protein  5g 
Fiber  9g 

California Dried Plum Board - www.californiadriedplums.org
Recipe created by Joanne Weir