By Joanne Weir on behalf of the California Dried Plum Board

 

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Yield: 6 servings

 

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

 

Instructions:
1. 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.

 

2. 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.

 

Nutrition Info Per Serving (1/6 of salad): Calories 242 (52% from fat), Cholesterol 0 mg, Total Fat 16 g, Sodium 57 mg, Carbohydrate 27 g, Protein 5 g, Fiber 9 g, Potassium 957 mg

 

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*Note: The photo displayed is representational only and does not show this exact recipe.