- 2 large fennel bulbs, trimmed, sliced
- 2 tablespoons extra-virgin olive oil
- 1 large head radicchio, separated into 6 outer leaves
- 1/3 cup chopped walnuts
- Place fennel in medium bowl. Add oil and toss to coat. Season to taste with salt and pepper. Place 1 radicchio leaf on each plate. Fill with fennel. Sprinkle with walnuts and serve.