Ingredients for 4 people:

  • 100 g green radicchio
  • 100 g red radicchio
  • 100 g cabbage
  • 100 g loose-leaf lettuce
  • 100 g corn
  • 100 g heart of palm
  • 300 g smoked goose breast
  • 70 g pine nuts
  • 8 tbs olive oil
  • 5 tbs balsamic vinegar


Wash, dry and shred salad leaves into thin strips. Add corn and roundly sliced heart of palm. Dice the goose breast evenly and brown it in hot olive oil with pine nuts and vinegar - on high heat to allow the vinegar to evaporate. Put the salad in the middle of the plate and add a fresh, zesty note by sprinkling it with grated goat cheese. Put the goose dices on top of the salad and season to taste.

Pair with:

the dominant presence of vinegar makes it difficult to find a suitable wine for the dish