Herb Salad with Goat Cheese & Pistachios

Parsley, dill, Belgian endive, goat cheese...pistachio nuts...What's not to love? Especially when combined in a salad?  And I think it's such a pretty salad too! The Belgium endive frames the plate, and the best part, you can use the leaves to scoop the salad up. Visions of hot summer days, sweet sticky barbecued chicken wings and this salad are dancing in my head. lol All fun finger food! Can't wait! But as of now, it's a chilly night and this salad is a nice break from all the indulgences lately! Here's the list of goodies...

• 3 Belgian endives ( I used large ones)
• 1 very small head of radicchio, chopped
• 1 cup of chopped parsley (about one bunch)
• 1 cup of chopped dill 
• 1 small shallot finely chopped
• 1/3 cup extra virgin olive oil
• juice of 1/2 a large lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 heaping teaspoon fig marmalade
• 2 ounces of goat cheese, or more...
• 1/4 cup raw pistachio nuts, chopped fine

Trim the bottoms of the endive, remove the largest leaves and form them in a circle around a plate. In a large bowl, combine the rest of the endive, (chopped into small pieces) the radicchio, the parsley and the dill. In a separate bowl, combine the shallot, olive oil, juice of the lemon, red wine vinegar, honey, fig marmalade, salt and pepper. Pour the salad dressing over the herbs and lettuces and combine well. Take your salad and pile it in the center of the plate. Top with your goat cheese and chopped pistachio nuts and enjoy!