mia cucina italiana

RADICCHIO, FENNEL & ORANGE SALAD
Serves 6

3 oranges, plus zest of 1 orange
2 Tbsp white wine vinegar
1 tsp dijon mustard
1/4 cup olive oil
salt & pepper to taste
2 cups torn romaine leaves
1 cup arugula
1 small fennel bulb, thinly sliced
2 cups torn radicchio leaves
1/2 medium red onion, thinly sliced
1/2 cup kalamata olives
2 oz crumbled feta

1. Segment oranges into a small bowl. Reserve the membranes and squeeze the juice in another bowl, yielding 1/3 to 1/2 cup orange juice. Add vinegar, dijon, olive oil, salt and pepper to juice and whisk to combine for the vinaigrette.

2. Toss romaine, arugula, fennel and radicchio together in a large bowl. Add orange segments, red onion and olives. Pour dressing over ingredients and toss to coat. Place in serving bowl and sprinkle feta over top to serve.