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Ingredients
- 3 oranges (peeled and segmented)
- 1 head radicchio (leaves torn into bite-size pieces)
- 1 bulb fennel (finely shaved)
- 1/4 cup pine nuts
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp orange zest (finely grated)
- salt and cracked black pepper
- 1/3 cup sultanas
Method
Combine 3 oranges (peeled and segmented), 1 head radicchio (leaves torn into bite-size pieces) and 1 bulb fennel (finely shaved) in a large bowl. Toast ¼ cup pine nuts in a small frying pan over medium heat, stirring and shaking pan constantly until golden. Remove and cool. For dressing, combine 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp orange zest (finely grated), salt and cracked black pepper in a small bowl and whisk until smooth. Add toasted pine nuts and 1/3 cup sultanas to
orange mixture and drizzle with dressing. Toss gently and serve with barbecued chicken.
