Roman Salad with Radicchio, Arugula, Golden Raisin and Pine Nuts

Ingredients

• 1/4 cup pine nuts
• 1 large bulb fennel
• 1 medium head radicchio, torn into 2-inch pieces
• 1 large bunch arugula, stems removed
• 3 blood oranges or seedless oranges
• 4 tablespoons fresh orange juice
• 1/3 cup golden or sultana raisins
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper