Radicchio Salad with Citrus Vinaigrette

Ingredients

• 1 small head radicchio (cored, and leaves torn)
• 1 small fennel bulb (halved and sliced (reserve 1/4 cup green fennel fronds)
• 1 large navel orange (segmented)
• 1 large blood orange (segmented)
• 1 large avocado (diced)
• citrus vinaigrette

Instructions

1. 1

   Place the orange on a cutting board and cut off the top and bottom. Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith. Cut along one side of the orange segment, then cut along the other side at a slight angle to remove. Set the orange slices aside for the salad.

2. 2

   Squeeze the remaining orange after segmenting and reserve the juice for the citrus vinaigrette dressing (you’ll have about 2 tablespoons).

3. 3

   Place the radicchio, fennel, fennel fronds, orange segments and avocado in a large bowl.

4. 4

   Pour the desired amount of dressing onto the salad and toss gently to coat. You may not need all of the dressing. Serve immediately and enjoy!