Soppressata Bundles with Radicchio and Goat Cheese

Ingredients

• 2 ounces goat cheese fresh softened
• 1 teaspoon olive oil extra-virgin
• 5  peperoncini stemmed seeded chopped
• 3 tablespoons pinenuts toasted
• 1 head radicchio thinly shredded finely (small)
• 1 teaspoon red wine vinegar 
• 4 ounces soppressata thin (24 slices)

Equipment

• bowl

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.
2. Roll up like a cone and serve.