1 Pot, 1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Kitchen twine, 1 Lid, 1 Toothpick
1 Cut off the fennel leaves and reserve for the garnish.
2 Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl.
3 Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
4 Roughly chop the walnuts, dice the Gorgonzola and add both to the salad.
5 Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.