Florence Cook Shop

Ingredients
For the salad
1 head radicchio
¼ cup pignoli (pine) nuts
¼ cup Parmigiano Reggiano1 Tbsp orange zest
For the dressing
½ cup fresh parsley minced½ cup extra virgin olive oil
▢¼ cup fresh squeezed orange juice
¼ cup red wine vinegar
1 tsp kosher salt
¼ tsp black pepper
Instructions
Remove core of radicchio, wash and arrange leaves on large platter.
Toast ¼ cup pignoli nuts over medium-low heat being careful not to burn. Zest one orange and rough chop the strands.
Thoroughly mix ½ cup extra virgin olive oil, ¼ cup red wine vinegar, ¼ fresh squeezed orange juice, ½ cup minced parsley, 1 tsp kosher salt and a ¼ tsp black pepper.
Spoon some of the dressing over the radicchio leaves. Sprinkle the toasted pignoli nuts and orange zest all over the salad. Finally with a vegetable peeler shave the Parmigiano Reggiano on top. Enjoy!