Fennel and Walnut Salad

• 2 large fennel bulbs, trimmed, sliced
• 2 tablespoons extra-virgin olive oil
• 1 large head radicchio, separated into 6 outer leaves
• 1/3 cup chopped walnuts

1. Place fennel in medium bowl.
2. Add oil and toss to coat.
3. Season to taste with salt and pepper.
4. Place 1 radicchio leaf on each plate.
5. Fill with fennel.
6. Sprinkle with walnuts and serve.

fennel bulbs, extravirgin olive oil, head radicchio, walnuts

Taken from www.epicurious.com/recipes/food/views/fennel-and-walnut-salad-1304 (may not work)