Arugula, Radicchio, Orange and Prune Salad

Crisp greens and oranges make this salad perfect for the winter months. The sweetness of the citrus and dried plums sets off the bite of the radicchio and arugula.

Prep Time: 20 Minutes
Cook Time: 5 Minutes
Serves 6

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 Sunsweet® pitted prunes, halved (3 ounces)
Salt and freshly ground black pepper, to taste

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 halved Sunsweet® prunes. Garnish salad with toasted pine nuts. Add the vinaigrette and toss together. Serve immediately.