Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins

Ingredients

• 1/3 cup golden raisins
• 4 cups thinly sliced fennel bulb (about 1 large bulb)
• 4 cups torn radicchio (about 1 medium head)
• 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
• 1/4 cup fresh orange juice
• 1 1/2 tablespoons red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pine nuts, toasted

Preparation

1. Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.
2. Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.