Goat cheese and fresh fig salad

Leave the goat cheese out on the counter to soften, about half an hour.

Lightly toast the pine nuts and mince the shallots.

Saute the shallots in olive oil on low heat until translucent; deglaze with wine and reduce to dry; transfer to a clean container to cool.

Mix the shallots into the goat cheese; season with salt and pepper to taste.

Wash the radishes and keep them soaking in water until needed so they stay crisp; slice thinly by knife or mandolin.

Emulsify balsamic vinegar with olive oil and season with salt and pepper to taste.