Yield: 6 servings. VINAIGRETTE: 1⁄2 cup olive oil 4 Tbsp. balsamic vinegar 4 tsp. chopped fresh thyme 2 tsp. Dijon mustard * * * 12 Royal Rose™ radicchio leaves, blanched slightly in simmering water to soften 3 4-oz. logs goat cheese, cut into rounds 6 small tomatoes (yellow and orange, if available), sliced to taste, salt and pepper Whisk first four ingredients together for vinaigrette. Arrange leaves on work surface. Brush center of each leaf with marinade. Place cheese rounds in center ...

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