Apple, Fennel, and Pork Radicchio Wraps

Great

% Daily Values based on a 2,000 calorie diet

Step 1

TRIM the fennel bulb, reserving the feathery tops (fronds). Remove the core and then coarsely chop the bulb.

Step 2

Heat the olive oil in a medium skillet over medium heat.

Step 3

Add the chopped fennel and the pork and cook, stirring, until the pork is almost cooked through, 3 to 4 minutes.

Step 4

ADD the apple, sage, and salt.

Step 5

Cook, stirring, until the pork is no longer pink and the apple is crisp-tender, 2 to 3 minutes.

Step 6

Stir in the apricots. Remove from the heat.

Step 7

In a small bowl, whisk together the mayonnaise and vinegar.

Step 8

Add to the pork mixture and stir until combined.

Step 9

PLACE the radicchio leaves on a large serving plate.

Step 10

Spoon the pork fill- ing into the center of the leaves.

Step 11

Sprinkle with the walnuts.

Step 12

Chop some of the reserved fennel fronds and sprinkle over the walnuts.

Step 13

TIP To toast walnuts, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.