Soppressata Bundles with Radicchio and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 head (small) radicchio, finely shredded |
5 peperoncini, stemmed, seeded and chopped |
2 ounces fresh goat cheese, softened |
1 teaspoon red wine vinegar |
1 teaspoon extra-virgin olive oil |
3 tablespoons pine nuts, toasted |
4 ounces (24 thin slices) soppressata |
Directions:
1. In a bowl, toss the radicchio with the peperoncini, goat cheese, vinegar, oil and pine nuts. Arrange the soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.
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