Grilled Fennel and Radicchio Salad

This is the salad we made in the Rendezvous Under the Stars grilling class.  When I make this again, I will use less fennel.  I like the flavor but it tastes like strong licorice so a little dab will do you!  I am posting this as it is written though.  In a pinch you could probably use mandarin oranges or I may try it with blood oranges.

2 fennel bulbs, cut into 1/2 inch slices
2 heads radicchio, quartered
2 to 3 tbsp. extra virgin olive oil
salt and pepper to taste
Zest of 1 lemon
Lemon juice to taste
1 C. parsley leaves
1 tbsp. tarragon, roughly chopped
2 oranges, cut into segments (see my last post for the method of segmenting the orange)
1/4 C. sliced almonds, toasted
1-15oz. can cannellini beans, drained and rinsed
Salt and pepper to taste

Heat a gas or charcoal grill over medium heat.

Brush the cut sides of the fennel and radicchio with olive oil and season with salt and pepper to taste.

Grill the fennel on the first side until nicely caramelized, about 2-3 minutes.  Flip and repeat.  Continue to grill until the fennel is tender.  Set aside to cool a bit.

Grill the cut sides of the radicchio until slightly charred, about 1-2 minutes.

Cut the grilled fennel into slices and place in a bowl.  Cut the radicchio into a rough medium dice and mix with the fennel.

Dress the fennel and radicchio with lemon zest, lemon juice and olive oil to taste.  Toss in the parlsey leaves, tarragon, oranges, almonds, and cannellini beans.

Season with salt and pepper to taste and serve at room temperature.