Arugula, Fennel And Dried Plum Salad

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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 bulb—halved lengthwise, cored and sliced paper thin crosswise

1 cup pitted dried plums (prunes), quartered

3 ounces fresh goat cheese, crumbled

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