Fennel and Radicchio Salad with Orange

Ingredients

• 5 Oranges
• 2 tbsp sultanas
• 1 tbsp white balsamic vinegar
• 1 tbsp raspberry vinegar
• 2 tbsp olive oil
• 2 tbsp nut oil
• Salt
• Pepper (freshly ground)
• 1 tsp Honey
• 1 fennel bulb (~250 g)
• 2 tbsp pine nuts
• 1 mild red onion
• 1 radicchio

Instructions

1. 1.

   Squeeze the juice of one orange and combine with the sultanas in a saucepan. Bring to a boil and let simmer gently for about 2 minutes, then whisk in the two vinegars, oils, salt, pepper and honey and taste.

2. 2.

   Peel the remaining oranges, removing all white pith. Slice the oranges thinly. Wash, trim and cut off the fennel stalks. Pick off the fennel fronds. Thinly shave the fennel bulb. Toss the shaved fennel with the orange slices and dressing in a bowl and let rest for about 15 minutes.

3. 3.

   Toast the pine nuts in a dry pan until fragrant and golden yellow. Peel and thinly shave the onion. Wash the radicchio, cut off the stalks and slice the leaves into strips. Mix the onions into the salad and top with toasted pine nuts and fennel fronds before serving.