PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1  red grapefruit, peeled & segmented
  • 2 red oranges, peeled, sliced and halved 
  • 1 fennel, sliced 
  • 1 small red Tropea onion, thinly sliced
  • 1 head of radicchio, halved and chopped
  • 4 tablespoons Stefano extra-virgin olive oil
  • 2tablespoons of Stefano balsamic vinegar
  • Salt
  • Freshly ground black pepper

PREPARATION:

  1. 1. Soak Tropea onion in cold water for 5-10minutes to remove some of the pungency and soften the flavor
  2. Add all the ingredients to a large salad bowl
  3. Dress with an emulsified vinaigrette made with olive oil, balsamic vinegar, salt, and freshly ground pepper.
  4. Add toasted pinenuts and gorgonzola cheese if you want to eat this as a main dish.