Radicchio Fennel Slaw - Rachael Ray

Ingredients

• 2 tablespoons golden raisins
• 1 navel orange, juice of
• 3 tablespoons hot water
• 2 fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise
• 1 head radicchio, shredded
• 4 scallions, thinly sliced on an angle
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons toasted pine nuts
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper

Directions

1. 1

   In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.

2. 2

   In another large bowl toss together the fennel, radicchio, scallions, and parsley.

3. 3

   Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.

4. 4

   Season to taste with salt and pepper, and serve.