Fennel, Orange and Pomegranate salad

SALAD:

3 Oranges (or blood oranges if you prefer)

1 small head Radicchio, torn

1/2 Fennel bulb, sliced finely

1 stick Celery, sliced finely

Seeds from 1/2 pomegranate

1 tbsp pine nuts, toasted

1 tbsp lilliput capers in vinegar

DRESSING:

Juice of half a lemon

3 tbsp EV Olive oil

1 tsp vinegar from the capers

Method

• Toast the pine nuts on a dry frypan over medium heat. Careful not to burn them
• In a small bowl, whisk together the lemon juice, olive oil and vinegar. Set aside
• Assemble the radicchio, fennel and orange segments in a shallow salad dish
• Top with the pine nuts, pomegranate seeds and capers
• Shortly before serving, drizzle generously with the dressing and mix thoroughly