Finely mince the oregano, rosemary, and fresh basil. Finely grate the garlic. Add the goat cheese, herbs, garlic, salt, and pepper to a mixing bowl.

Combine well then set aside.

Cut the stem off the bottom of the radicchio. Carefully peel apart the leaves until you have 16 leaves for serving. I like to use more of the inner leaves for their size and shape. You can save any leftover radicchio for other salads or recipes. Wash the leaves then dry them.

On each radicchio leave lay a piece of smoked salmon then a ½ ounce of the herbed goat cheese.

Sprinkle some black pepper across the top then serve.