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Title: Arugula and Fennel Salad

3 T pine nuts
1/4 C orange juice
3 T olive oil
1 1/2 T red wine vinegar
0 - salt and pepper to taste
6 T dried cranberries
1 - medium fennel bulb, trimmed, quartered, cored, and thinly sliced
1 - bag arugula (10 oz.)
1 - medium head radicchio, cored and torn into pieces
3 - large navel oranges, peeled and segmented

Heat a small skillet over medium heat. Add the pine nuts and toast, until lightly browned and fragrant, about 3 minutes. Remove the nuts from the skillet and set aside.

In a large bowl, whisk together the orange juice, oil, vinegar, salt, and pepper until thoroughly blended. Stir in the cranberries and let stand about 10 minutes to soften. Add the fennel, arugula, and radicchio; toss well to combine.

Divide evenly among 6 serving plates and garnish with orange segments and toasted pine nuts.

From Vegan Italiano
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