Ingredients

• 2 tablespoons Flame Seedless Raisins (a palm full)

• 1 Navel Orange, juice freshly squeezed

• 2 tablespoons Hot Water

• 2 bulbs Fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise

• 1 head Radicchio (medium size), shredded

• 4 Scallions, thinly sliced on an angle

• 1 handful Italian Parsley, chopped

• 3 tablespoons Pine Nuts, lightly toasted

• 2 tablespoons Balsamic Vinegar

• 3 tablespoons Extra Virgin Olive Oil

• Salt and Fresh Ground Black Pepper