Ingredients
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1/4 cup
pine nuts
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1/4 cup
Filippo Berio Extra-Virgin Olive Oil
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2 tablespoons
red wine vinegar
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1/2 teaspoon
of fine sea salt or to taste
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Coarse balck pepper to taste
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1
small fennel bulb, washed, dried and thinly sliced
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1
small head radicchio, washed, dried and torn into pieces
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2
large blood or navel oranges, peeled, segmented, and cut in half
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INGREDIENTS
Directions
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Toast the pine nuts in a small skillet over medium heat just until they begin to brown, about 2 minutes. Transfer the nuts to small bowl. Set aside.
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Combine the olive oil, vinegar, and salt and pepper in a jar. Set aside. Toss the fennel, radicchio and oranges in a salad bowl. Pour the dressing over the salad and mix well. Sprinkle the pine nuts over the top and serve.
Comments
Catherine
I love her show . I was raised by a polish family but I am really Italian, because I was adopted. I love trying her receipes thank you for the great knowledge and learning experience.