Name: Fennel, Radicchio and Mozzarella Salad
Ingredients: 1/4 cup pine nuts; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon of fine sea salt or to taste; 1 medium fennel bulb, washed, dried and thinly sliced; 1 small head radicchio, washed, dried and torn into pieces; 4 ounce ball fior di latte, cubed; INGREDIENTS

Ingredients

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon of fine sea salt or to taste
1 medium fennel bulb, washed, dried and thinly sliced
1 small head radicchio, washed, dried and torn into pieces
4 ounce ball fior di latte, cubed
INGREDIENTS

Directions

Toast the pine nuts in a small skillet just until they begin to brown; this will take about 2 minutes. Transfer the nuts to small bowl.
Combine the olive oil, vinegar, and salt in a salad bowl large enough to accommodate the salad ingredients. Combine the fennel, radicchio and fior di latte in the bowl and toss well to coat the mixture with the dressing. Sprinkle the pine nuts over the top and serve.