Total Time
20 Mins
Yield
2 dozen cones
Photo: Antonis Achilleos

How to Make It

In a bowl, toss the radicchio with the peperoncini, goat cheese, vinegar, oil and pine nuts. Arrange the soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.

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