Radicchio, Pear, and Fennel Salad with Anise Orange Dressing

• 1/3 cup fresh orange juice
• 1 teaspoon sugar
• 1 teaspoon anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil
• 1 (1 1/4-lb) fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise
• 2 pears
• 1 3/4 lb radicchio (2 medium heads), thinly sliced

1. Whisk together all dressing ingredients in a large bowl until combined well.
2. Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup.
3. Trim fennel stalks flush with bulb and discard stalks.
4. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips.
5. Peel and core pears, then cut into 3-inch-long matchsticks.
6. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.

orange juice, sugar, anise seeds, salt, black pepper, extravirgin olive oil, fennel, pears, radicchio

Taken from www.epicurious.com/recipes/food/views/radicchio-pear-and-fennel-salad-with-anise-orange-dressing-106146 (may not work)