Fennel and Radicchio Salad with Sliced Oranges and Pine Nuts
Squeeze out the juice from 1 orange and place in a saucepan with the raisins. Bring to a boil then reduce the heat and simmer for 2 minutes. Whisk together the vinegar, oil and honey and season with salt and pepper.
Peel the remaining oranges, being careful to remove all of the pith, and thinly slice. Rinse the fennel, core and thinly slice. Reserve the fronds for garnish. Toss the fennel with the orange slices and dressing in a serving bowl and let stand for about 15 minutes.
Toast the pine nuts in a dry frying pan until fragrant and golden. Peel the onion and thinly slice. Rinse the radicchio, core and cut the leaves into strips. Add to the serving bowl along with the onions. Serve sprinkled with pine nuts and fennel fronds.