Pasta and radicchio salad

Ingredients:

• 225g orecchiette (shells), cooked al dente
• 2 tbsp. l. orange jam
• 1 small clove of garlic, grated or very finely chopped
• 1 teaspoon finely chopped oregano leaves, from two sprigs
• 1 tbsp Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/2 small red onion, chopped
• 1 head of radicchio

Preparation:

1. Bring the water to a boil, add salt and cook the pasta until al dente.
2. In a bowl, combine the orange marmalade, garlic, oregano, mustard, and vinegar. Whisk the olive oil into the dressing, and season with salt and pepper. Tear off 8 outer radicchio leaves. Form two leaves into a bowl to hold the pasta salad. Chop the remaining radicchio. Combine the radicchio, pasta, and onion with the dressing and toss to combine. Serve the pasta in the leaf bowls.