Yesterday, I was out poking around in my garden and came across some radicchio that overwintered. It was growing up in these pretty little rosettes, so I decided to harvest some:
I thought the leaves might be bitter, but they weren't...they were actually much sweeter than store-bought radicchio; they worked well with the slightly more bitter dandelion greens. And look at the lovely scarlet colors:
Blood oranges are in season and so delicious at the moment; they were a perfect addition to this salad. I had the oven on for other items, so I warmed the orange slices and walnuts slightly ( about 1-2 minutes) before adding them. The dressing was fresh blood orange juice, a little drizzle of olive oil, and fresh ground black pepper.