Salad of Radicchio, Blood Oranges, Raisins and Pine Nuts
1 medium head of radicchio, torn into 2-inch pieces
1 large bunch of arugula, cut into 2 to 3-inch pieces
1 large bulb fennel, paper-thin slices
|3 blood oranges (see Note)
1/4 cup golden or sultana raisins
1 to 2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup pine nuts, toasted
Combine the salad greens in a bowl and place in the refrigerator.
Grate 1/2 teaspoon orange zest. Section the oranges, place the sections in a bowl, and reserve.
Pour boiling water over the raisins and let sit 10 minutes. Drain.
Squeeze 4 tablespoons orange juice from the leftover center core into a bowl. Add the orange zest, red wine vinegar and olive oil and whisk together. Season with salt and pepper.
Toss the salad greens and raisins with the vinaigrette. Place in a large serving bowl and garnish with the orange sections and pine nuts. Serve immediately.