Grilled Fennel and Radicchio Salad

Ingredients

• 5 servings garnish: fennel sprigs 
• 4  fennel bulbs 
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 0.5 cup orange juice 
• 0.3 cup orange marmalade 
• 0.3 teaspoon pepper freshly ground
• 1 head radicchio thinly separated
• 0.5 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• grill

Directions

1. Cut fennel bulbs vertically into 1/2-inch slices. Blanch fennel in boiling water 3 minutes or just until crisp-tender; drain.
2. Combine fennel and radicchio in a large bowl; set aside.
3. Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing gently to coat.
4. Let fennel mixture stand 15 minutes; drain.
5. Grill fennel, covered with grill lid, over medium-hot coals (350 to 40
6. minutes, turning once.
7. Remove fennel from grill, and set aside. Grill radicchio, covered with grill lid, 2 minutes or until crisp-tender. Toss fennel and radicchio with reserved vinaigrette; garnish, if desired.
8. Serve immediately.
9. Note: Don't core fennel before grilling. The core will hold the slices of fennel together so they won't fall through the grill rack.