Name: Radicchio, Fennel, Orange Salad
Ingredients: 3 oranges (navel oranges, cara cara oranges, or blood oranges will work), peeled and sliced into 1/2-inch rounds; 1 orange, zested and juiced (about 1/4 cup of juice); 2 tablespoons shallots, finely diced; 1 teaspoon fresh ginger, grated; 1 teaspoon honey; 1 tablespoon white wine vinegar; 1/4 cup olive oil; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 fennel bulb, thinly shaved with a mandoline; 1 head radicchio, torn into large pieces; 1/4 cup parsley leaves; 2 tablespoons pomegranate arils

Ingredients

Scale

3 oranges (navel oranges, cara cara oranges, or blood oranges will work), peeled and sliced into 1/2-inch rounds
1 orange, zested and juiced (about 1/4 cup of juice)
2 tablespoons shallots, finely diced
1 teaspoon fresh ginger, grated
1 teaspoon honey
1 tablespoon white wine vinegar
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 fennel bulb, thinly shaved with a mandoline
1 head radicchio, torn into large pieces
1/4 cup parsley leaves
2 tablespoons pomegranate arils

Instructions

In a small bowl, add 1 teaspoon orange zest with fresh orange juice. Whisk in shallots, ginger, honey, and white wine vinegar. Gradually stream in oil, whisking continuously until emulsified. Season with salt and pepper.
On a large platter, gently toss radicchio, fennel, orange rounds, and parsley. Top with remaining pomegranate seeds and fennel fronds if desired.