Fennel Slaw Salad

• 1 palmful (2 tablespoons) golden raisins
• 1 Navel orange, juiced
• 2 to 3 tablespoons hot water
• 2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise
• 1 medium head raddichio, shredded
• 4 scallions, thinly sliced on an angle
• 1 handful flat-leaf parsley leaves, chopped
• 1 handful (3 tablespoons) pine nuts, toasted
• 2 tablespoons balsamic vinegar
• 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat
• Coarse salt and black pepper

1. Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water.
2. Plump and soften the raisins for 5 minutes.
3. Combine fennel, raddichio, scallions, and parsley in a bowl.
4. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw.
5. Season salad with coarse salt and pepper, to your taste.

palmful, orange, water, fresh fennel, head raddichio, scallions, handful, handful, balsamic vinegar, bowl, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/fennel-slaw-salad-recipe.html (may not work)