Minted Orange And Fennel Salad

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Fresh orange juice
2 tablespoons	30ml	Sherry vinegar
		= (or red-wine vinegar)
3/4 teaspoon	3.8ml	Salt
3 tablespoons	45ml	Olive oil
		Salad
1		Fennel bulb - (abt 1 lb) (large)
		= (sometimes called anise)
3		Navel oranges (large)
1/4 cup	10g / 0.4oz	Fresh mint leaves - (loosely packed)

Recipe Instructions

Make Dressing: In a bowl, whisk together all the ingredients. Dressing may be made 1 day ahead and chilled, covered.

Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut-side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.

Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B63) - from the TV FOOD NETWORK

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