3 oranges, preferably naval
4 tablespoons orange juice
3 tablespoons plus 1 teaspoon extra virgin olive oil
2 teaspoons red wine vinegar
¼ teaspoon salt and fresh ground pepper to taste
¼ cup dried cranberries
1 head (about 4 oz.) radicchio, trimmed and cut into bite-size pieces
5 oz. washed and trimmed arugula
1 large fennel bulb, trimmed and sliced paper thin
¼ cup pine nuts, toasted at 350 degrees until golden
Grate ½ teaspoon orange zest and put into a jar or small bowl. Section oranges and place in a separate bowl and refrigerate.
To make dressing, combine orange juice, orange zest, vinegar, olive oil, salt and pepper. Taste and adjust seasonings, if needed, by adding more vinegar, juice or olive oil. Add cranberries and let soak for 30 minutes at room temperature or refrigerate for several hours. Bring to room temperature before using.
In a salad bowl, combine radicchio, arugula and fennel. Add dressing and toss well. Season with salt and pepper. Divide among plates and garnish with orange segments and pine nuts.
Makes 6 servings.