- 1 large head radicchio (12 oz.), cored, leaves torn
- 2 clementines, peeled and segmented
- 4 ounces goat cheese
- 1/4 cup fresh orange juice
- 2 tablespoons milk
- 2 tablespoons fresh tarragon leaves
Divide radicchio and clementines among 6 small bowls. In blender, puree goat cheese, orange juice and milk. Season dressing; drizzle over salads. Garnish with tarragon.