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Let’s get right down to brass tacks: This salad is basically a vehicle for goat cheese. (And we’re not talking about a few crumbles, either.) We coat creamy goat-cheese rounds with salty pistachios and toast them in a skillet to form a nice crust. Then we set the warm rounds on top of some arugula, fennel and radishes tossed with lemon juice and olive oil. Fresh and tangy, this salad is anything but bland.
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