Fennel and Fall Citrus Salad (Insalata di Finocchi e Agrumi)

Here's a nod to the bright simplicity I discovered during those mountain drives - a salad inspired by that handful of fennel flowers Francesco gifted me. Like those wild herbs growing between ancient stones, this dish carries both medicine and memory:

• Fennel aids digestion and reduces inflammation

• Citrus brings vitamin C and brightens winter days

• Olives offer heart-healthy fats

• Red onions provide protective quercetin

• Golden raisins bring minerals and sweetness

• Almonds ground us with protein and good fats

What you'll need:

• 2 fennel bulbs (grab ones with lots of fronds still attached)

• 2 oranges (the sweetest you can find)

• A handful of black or kalamata olives

• 1 red onion

• A scatter of golden raisins

• A good fistful of slivered almonds

• Those beautiful fennel fronds

Let's put it together:

1. First things first - get that red onion sorted. Slice it into whisper-thin half-moons and give them a 15-minute soak in cold water. Trust me on this one - it takes the bite out while keeping the crisp.

2. While that's happening, slice your fennel as thin as you can get it. A mandoline is your friend here, but watch those fingers!

3. Now for some citrus therapy: segment those oranges over a bowl to catch all those precious juices

4. Time to build: In your prettiest bowl, layer the fennel, orange segments, drained onions, olives

5. Finish with style: Scatter those plumped raisins, toasted almonds, and fennel fronds

6. Make it shine: Drizzle with your best olive oil, a splash of the reserved orange juice, and a pinch of sea salt