2bulbs of fennel, thinly sliced2radicchio, leaves separated1 tbspgood-quality balsamic vinegar2 tbspextra-virgin olive oil, to serveTo garnish:pearly flesh of finger lime (optional, see note)
Combine fennel and radicchio in a bowl. Liberally slosh with balsamic vinegar and olive oil and season to taste with sea salt and freshly ground black pepper. Toss with love, scatter with finger lime pearls and serve immediately with guinea fowl.
Note Finger limes are seasonally available from select greengrocers.