Fennel Slaw Salad

Ingredients

• 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

Instructions

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.