Ingredients:
1 radicchio
1/4 cup pine nuts
2 ounces crumbled goat cheese
1 shallot
5 basil leaves
1 teaspoon grainy mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon fig preserves
1/4 cup pomegranate seeds
Method:
Make the dressing. Combine mustard, red wine vinegar, salt and pepper and fig preserves. While whisking, drizzle in the olive oil. Set aside. Slice and rinse the radicchio. Add the pine nuts to a dry pan and let them toast over medium heat, watching them closely. Once they smell nutty and are golden brown remove them from the pan. Slice the shallot and fry in olive oil over medium low heat until golden brown. Season with salt. Assemble the salad. Add radicchio, pine nuts and pomegranate seeds and toss together. Add the dressing and toss again. Top with goat cheese, warm onions and fresh basil.