Soppressata Bundles

In a bowl, toss 1 small head of finely shredded radicchio with 5 stemmed and chopped Delallo peperoncinis, 2 ounces of Wild Goat goat cheese, 1tsp red wine vinegar, 1 tsp of Partanna EVOO and 3 tbsp of toasted pine nuts. Arrange 24 thinly sliced Soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.

Suggested Pairing: Scharffenberger Brut Rosé or any other fruit-forward sparkling wine.

~ Vine & Olive