Grilled Fennel And Radicchio Salad

• 4 fennel bulbs
• 1 head radicchio, separated into leaves
• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: fennel sprigs

1. Cut fennel bulbs vertically into 1/2-inch slices. Blanch fennel in boiling water 3 minutes or just until crisp-tender; drain. Combine fennel and radicchio in a large bowl; set aside.
2. Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing gently to coat. Let fennel mixture stand 15 minutes; drain.
3. Grill fennel, covered with grill lid, over medium-hot coals (350u0b0 to 400u0b0) 15 minutes, turning once. Remove fennel from grill, and set aside. Grill radicchio, covered with grill lid, 2 minutes or until crisp-tender. Toss fennel and radicchio with reserved vinaigrette; garnish, if desired. Serve immediately.
4. Note: Don't core fennel before grilling. The core will hold the slices of fennel together so they won't fall through the grill rack.

fennel bulbs, head radicchio, orange juice, orange marmalade, olive oil, white wine vinegar, garlic, salt, freshly ground pepper, fennel sprigs

Taken from www.myrecipes.com/recipe/grilled-fennel-radicchio-salad (may not work)