Filippo Berio Fennel, Radicchio, and Orange Salad

Ingredients

• 1/4 cup pine nuts
• 1/4 cup Filippo Berio Extra Virgin Olive Oil
• 2 tbsp Filippo Berio red wine vinegar
• 1/2 tsp fine sea salt
• Coarsely ground pepper
• 1 small fennel bulb, thinly sliced
• 1 small head radicchio, torn into pieces
• 2 large blood or navel oranges, peeled, segmented and cut in half