Roasted Radicchio, Shaved Fennel, & Arugula Salad

Ingredients

• 3 cups of Baby Arugula

• 1 head of Radicchio

• 1 head of fennel

• ½ cup high quality Parmesan-Reggiano cheese

• 6 tbs extra virgin olive oil

• 6 tbs balsamic vinegar

• Kosher salt & fresh ground black pepper

Directions

1. Wash all radicchio, fennel, and arugula.

2. Cut radicchio in wedges – half-lengthwise, again lengthwise, once more until they are small wedges.

3. Place on baking sheet & lightly coat in olive & salt & pepper. Put in oven at 350 degrees for 5 mins, then broil low for 3 mins. Remove from oven once the outer edges are chard. Let cool.

4. Thinly slice the fennel bulb and Parmesan cheese – I used a French mandolin slicer.

5. How to plate: lay the baby arugula on the plate, add the shaved fennel & parmesan, top with the roasted radicchio wedges. Lightly pour balsamic & olive oil.

6. Serve & mangia!