Roasted Plum, Radicchio, + Goat Cheese Salad with Mint Pesto Vinaigrette

     Roasted Plum, Radicchio, and goat cheese salad with mint pesto vinaigrette

                                                          Serves 6

4 large handfuls of wild arugula

1 ea small head of radicchio, grilled

¼ c walnuts

3 T Bella Cucina Chestnut Honey

4 oz goat cheese

1 ea jar Bella Cucina Plums, halved and roasted

1 T balsamic vinegar

3 T Bella Cucina Tangerine Oil

2T Bella Cucina mint pesto

½ t kosher salt

½ t cracked black pepper

For the Vinaigrette:

Whisk together the vinegar, pesto, salt, and pepper. While whisking continuously slowly drizzle in the tangerine oil.  When the dressing is well mixed set aside (this is a broken vinaigrette so it will never fully come together)

For the Salad:

Put the honey into a cold pan and turn on to medium heat.  When the honey begins to bubble wait one minute then turn off the heat, but do not remove from the burner, add the walnuts to the honey and stir to coat. (If at any point in the process of heating and reducing the honey it begins to rapidly darken in color or bubble out of control simply remove form the heat)

Place the greens in a large bowl and toss with the vinaigrette. Top the salad with the goat cheese and caramelized walnuts.

Buon appetito! copyright 2011 Alisa Barry