Radicchio and fennel salad

Ingredients for 4 servings:

• 1 large radicchio (or 2 small ones)
• 1 large fennel bulb(s)
• 2 tsp coriander seeds
• 3 tbsp Aceto balsamico, darker
• 6 tbsp olive oil, good
• 2 tsp honey, liquid
• Salt and pepper, freshly ground
• some walnuts, chopped
• some Parmesan or Grana Padano, shaved

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in the style of Nino, a nice Italian chef

Clean the radicchio and cut or tear into bite-sized pieces. Cut the fennel into wafer-thin slices (about the size of onion rings). Vinaigrette: Toast the coriander seeds in a dry pan. Crush in a mortar and pestle (or grind in a blender) and mix in a small bowl with balsamic vinegar, olive oil, honey, salt, and pepper. Mix the radicchio and fennel, pour over the marinade, and garnish with chopped nuts and cheese shavings, if desired.