I am someone who likes all seasons. Each of them is special and I enjoy watching the seasons change. We had a lot of snow before Christmas, which is unusual, and now it's sunny and warm. I am waiting for the warm period to pass and for the snow to return. It will, as it always does.

Winter is filled with warm soups and hearty meals. We try to eat a salad with every meal, usually made with endive or radiccio. As much as I love a good apple, I'm ready to move on to other fruit. This year we've had very good oranges and I love to add them to raw fennel to make a salad. These past weeks I have been eating more than my share of this salad and thought it may be time for a change. I replaced the fennel with radiccio and added some feta.

It is essential to use only the best ingredients when making this salad. A ripe, creamy avocado, a juicy and sweet orange. The crunchy and sharp taste of the fennel pairs well the the other two. Sometimes, I'll add a few shavings of parmesan. I enjoyed my new twist with radiccio and feta, but next time I'm going back to fennel, orange and avocado!

Avocado, Orange and Feta Salad

1/2 avocado, cut into pieces

1 small orange, peeled and sliced

nice chunk of feta, crumbled

a few radiccio leaves, torn into pieces

olive oil

balsamic vinegar

freshly ground black pepper

salt, if the feta is not overly salty

Toss all ingredients in a bowl and enjoy.