• Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl; set aside.
• Combine olive oil, vinegar, and salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.

Recipe provided by Chef Mary Ann Esposito