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Miles of rich blue Mediterranean coastline and delicious food and wine await!
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This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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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.
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