Fennel and Radicchio Salad with Vanilla-Grapefruit Vinaigrette

You can substitute orange juice for the grapefruit juice if you like; I would leave out the honey in that case. You can add grapefruit segments to the salad also—just remember to toss very gently to avoid breaking them up.

2 Tablespoons Champagne vinegar
2 Tablespoons grapefruit juice
1 Tablespoon honey
1 vanilla bean, slit in half, and tiny beans scraped out, or 1/2 teaspoon vanilla extract
6 Tablespoons olive oil
1 head radicchio
2 fennel bulbs, fronds removed and reserved
Salt to taste

In a bowl, whisk together the vinegar, juice, honey, and vanilla to blend. Whisking, drizzle in the olive oil until it is all incorporated. Season with salt, then let stand while you're preparing the lettuce and fennel. Remove the tough outer leaves from the radicchio and cut the head into quarters. Remove the white core, then slice the leaves crosswise into 1/4-inch slices. Remove the outer later from the fennel, then quarter the bulb and slice 1/4-inch thick. Combine the vegetables in a mixing bowl and season with salt. Whisk the dressing to blend, then pour over the lettuce and toss to coat. Mound the salad onto individual plates and garnish with the reserved fennel fronds.

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