The sweetness of raspberry vinegar and ripe figs is the perfect foil to the bitter edge of radicchio. Creamy cheese and crunchy pine nuts makes another pleasant contrast.
Olive oil 2 Tbsp pine nuts ½ tsp flaky sea salt, plus a sprinkle for pine nuts 1 large ball radicchio (about 250g/8-9 oz) 100g (3-4 oz) soft goat’s cheese 3 Tbsp extra virgin olive oil 1 Tbsp raspberry vinegar (or red wine vinegar) Dab of creamy Dijonnaise mustard Freshly ground black pepper to taste 8 small figs, or 4 large ones
1 Put a slick of oil in a small frying pan (skillet) and set it over medium heat. Add pine nuts and cook, stirring often, until lightly golden. Tip nuts onto a plate lined with baking (parchment) paper and sprinkle with salt.
2 Trim radicchio and cut into wedges. Heat 1 tablespoon olive oil in a medium frying pan (skillet) over medium heat. Add radicchio wedges and fry for a few minutes on each side, until starting to wilt and colour lightly. Transfer to serving plates.
3 Slice goat’s cheese into rounds with a hot knife (run your knife under really hot water, dry and slice, for each round; don’t worry if the cheese crumbles!). Whisk extra virgin olive oil, vinegar, mustard, salt and pepper together in a small bowl. Halve figs.
4 Add cheese and figs to plates, scatter with pine nuts, rewhisk dressing and spoon over everything. Serve immediately.