Fennel and radicchio are two therapeutic foods that are good for digestion. This makes a light hors d’oeuvre, side dish, or a great snack.

Ingredients:
Zest of ½ lemon
Zest of ½ orange
1½ teaspoons lemon juice
2 teaspoons orange juice
½ teaspoon Dijon mustard
2 tablespoons olive oil
2-3 small fennel bulbs, sliced thinly and finely chopped
1 medium apple, finely chopped
½ cup toasted walnuts, finely chopped
2 tablespoons dried cranberries or dried cherries
½ teaspoon ground cinnamon
1 head radicchio
2 ounces crumbled goat cheese (optional)

Directions:

  1. Whisk lemon zest, orange zest, orange juice, lemon juice, mustard, and olive oil in a large bowl. Season with sea salt and freshly ground black pepper to taste.
  2. Add fennel, apple, walnuts, and dried fruit, and mix well. Add cinnamon and additional salt if needed, and mix well.
  3. Slice 1-inch from base of radicchio. Arrange leaves on a plate. Lightly stir salad and add goat cheese, if using. Fill each leaf with salad mixture, and serve.

Makes about 10-12 servings (depends on size of the radicchio leaves)