Roman Salad with Radicchio, Arugula, Golden Raisin and Pine Nuts
Warm a small skillet over medium heat. Add the pine nuts and cook, stirring and shaking the pan constantly, until the pine nuts are light golden, 2 minutes. Remove from the pan immediately.
Cut the stem end off the fennel. Cut the top off the fennel leaving the bulb intact. Cut the fennel in half from top to bottom. With the cut side down, using a sharp knife or a mandolin, cut the fennel into paper-thin slices.
Combine the fennel, radicchio and arugula and fennel in a bowl and place in refrigerator.
Finely grate 1 teaspoon orange zest. Cut the top and bottom off the oranges. Place one of the cut sides down on a work surface. Starting at the top and following the contour of the orange down, cut off the skin leaving no white pith remaining. Cut the peeled orange into slices. Reserve.
In a bowl, whisk together the orange juice, orange zest, red wine vinegar and olive oil. Season with salt and pepper. Add raisins.
Toss salad greens with the raisins and vinaigrette. Place on individual serving plates and garnish with orange slices and pine nuts. Serve immediately.
1/4 cup pine nuts
1 large bulb fennel
1 medium head radicchio, torn into 2-inch pieces
1 large bunch arugula, stems removed
3 blood oranges or seedless oranges
4 tablespoons fresh orange juice
1/3 cup golden or sultana raisins
1 1/2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper