Radicchio Fennel Slaw - Rachael Ray

• 2 tablespoons golden raisins
• 1 navel orange, juice of
• 3 tablespoons hot water
• 2 fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise
• 1 head radicchio, shredded
• 4 scallions, thinly sliced on an angle
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons toasted pine nuts
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

1. In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.
2. In another large bowl toss together the fennel, radicchio, scallions, and parsley.
3. Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.
4. Season to taste with salt and pepper, and serve.

golden raisins, orange, water, fresh fennel bulbs, head radicchio, scallions, flat leaf parsley, nuts, balsamic vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/radicchio-fennel-slaw-rachael-ray-116927 (may not work)