Here’s the recipe for a picnic in this landscape:

Sauteed Fennel over wilted Radicchio with Creamy Balsamic Dressing

Saute 1/2 a large bulb thinly sliced fennel in 2 Tbsp of sunflower oil. Add to 1 cup of chopped raddichio.
Dressing: 1 Tbsp Tahini, 1 tsp Balsamic Vinegar, 1 tsp extra virgin olive oil

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