INGREDIENTS

Salad

• 400g radicchio, leaves separated and torn
• 1 head fennel, finely shaved on a mandolin
• 2 oranges, peeled
• 50g pecorino cheese
• ½ cup pitted Castelvetrano green olives, torn in half
• ¼ cup loosely packed fresh mint leaves

Honey Chardonnay Dressing

• 1 small shallot (approx. 30 g), peeled and diced very small
• 3 Tbls. chardonnay vinegar
• 2 tsp. honey
• 1 Tbls. Dijon mustard
• ¼ cup Extra virgin olive oil
• Salt & pepper

METHOD

1. Combine the shallot and vinegar with a pinch of salt in a small mixing bowl.
2. Add in the honey, mustard and some black pepper, whisk to combine. While whisking, slowly stream in the olive oil so the dressing stays somewhat emulsified.
3. Fill your OXO salad spinner with ice water.
4. Place the radicchio in the basket of the spinner and place that inside the ice water to remove bitterness. Leave for around 4 minutes.
5. Drain water and spin the salad spinner to dry the radicchio.
6. Once dry, add your radicchio back into the bowl.
7. Slice the fennel thinly and carefully on your mandoline and add to your bowl.
8. Cut the oranges into slices about 1cm thick. Add them to your bowl.
9. Use a vegetable peeler to peel shavings of the pecorino into your salad.
10. Add in pitted olives, the mint leaves and for an extra hint of flavour, orange zest.
11. Toss everything with the dressing and a good pinch of salt. Enjoy!