Fennel and Orange Salad

Serves 8 to 10

1 large bulb fennel, thinly sliced lengthwise (reserve the featherlike leaves for garnish)
1 small red onion, thinly sliced
1 medium sized orange
2 heads Belgian endive, sliced lengthwise
1/2 cup black olives
1/2 cup fruity olive oil
1/4 cup rice vinegar
Salt and pepper to taste
1 Tbsp fresh basil, minced
Radicchio leaves, olives, basil for garnish

In a large bowl, combine vegetables and orange, except garnishes.

In a jar, combine all remaining ingredients except garnishes and shake to blend. Toss vegetables with dressing.

To serve, line a bowl with radicchio leaves and place salad in the center. Garnish with olives, basil and fennel leaves.

Pair with Ferrari-Carano Fumé Blanc.