Radicchio, Pear, and Fennel Salad with Anise Orange Dressing

Ingredients

• 1/3 cup orange juice
• 1 teaspoon sugar
• 1 teaspoon fennel seeds, coarsely chopped with a mortar and pestle or in an electric coffee/spice grinder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 1 fennel bulb preferably with fronds (also called anise; 1 1/4 pound), quartered lengthwise
• 2 organic pears
• 1 3/4 pounds radicchio (2 medium heads), thinly sliced

Directions

1. Whisk together orange juice, sugar, fennel seeds, salt, black pepper, and olive oil in a large bowl until combined well.
2. Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup.
3. Trim fennel stalks flush with bulb and discard stalks.
4. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips.
5. Peel and core pears, then cut into 3-inch-long matchsticks.
6. Add fennel strips and fronds to dressing along with pears and radicchio; toss well.