Winter Salad with Blood Oranges and Roasted Fennel

1 medium head escarole, washed and torn into small pieces (outer leaves removed)
1 small head radicchio, washed and torn into small pieces (outer leaves removed)
3 blood oranges
2 heads fennel
olive oil
kosher salt
Feta cheese
1/2 c pecans, toasted

1 T sherry vinegar
3 T olive oil
pepper

Core fennel, remove stems, and slice horizontally into 1/2 inch thick slices. Toss with a little olive oil to coat, sprinkle a little kosher salt over them, and spread on a cookie sheet. Roast at 500 degrees until just tender, about 10 minutes (?). Cool.

Slice ends off oranges and trim peel off the sides, until there is no white pith. Slice the oranges horizontally into rounds. Combine fennel, oranges, escarole, and radicchio. Whisk vinegar and oil together and dress salad. Strew pecans and crumble feta on top. Grind fresh pepper over the salad.

Serves: 6

Source: Stacey Pelinka

Prepared by: Stacey for the January 2008 meeting.