Steps:
- 1. Make the vinaigrette: strain out the currants and use the vinegar for dressing: whisk black currant balsamic vinegar and salt together until salt is dissolved. Whisk in E.V.O.O. Add fresh chopped herbs. Taste for seasoning. 2. Mix the radicchio, walnuts and currants in the vinaigrette. Plate and garnish with crumbled goat cheese and lightly drizzled walnut oil.
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