Serves 4:
  • 2 heads of red Treviso radicchio
  • A handful of shelled walnuts
  • 1 teaspoon of orange honey
  • 2 fennel bulbs
  • 2 tablespoons of balsamic vinegar of Modena
  • 3 oranges
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper

Wash the radicchio and the fennel, cutting them respectively into strips and rounds or small chunks, then pat them dry. Supreme the oranges and cut into slices or chop them, as preferred. Prepare the dressing by mixing together the honey, oil and balsamic vinegar into an emulsion. Season with salt and pepper. Dress the fruit and vegetables with the resulting vinaigrette. Arrange the fennel rounds, radicchio, oranges and chopped walnuts on a plate. Season with salt and pepper. Orange honey is ideal for vinaigrettes.

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