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Citrus Salad with Olives and Fennel
Ingredients
  • 1 cup California Ripe Olives black and green
  • 1 small Ruby red grapefruit
  • 2 to 3 Blood oranges
  • 2 to 3 Cara Cara oranges
  • 2 to 3 Navel oranges
  • 1 bulb fennel thinly sliced
  • 1 head radicchio whole leaves
  • ¼ cup olive oil
  • 2 tablespoons champagne vinegar
  • ½ teaspoon honey
  • ½ teaspoon dijon mustard
  • salt and pepper to taste
  • fennel fronds for garnish
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