Fennel u0026 Orange Salad for Your Roman u0022Feasteru0022

Ingredients

• 3 large fennel bulbs, stalks, and cores removed (reserve fronds from one stalk, minced)
• 4 navel oranges, peeled, pith removed, segmented
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• salt and pepper, to taste

Instructions

1. 1

   Slice fennel bulbs lengthwise into narrow slivers.

2. 2

   Peel and remove pith from four navel oranges, separate into segments.

3. 3

   Combine sliced fennel and orange segments in a large bowl.

4. 4

   Whisk together red wine vinegar with olive oil.

5. 5

   Dress the orange and fennel mixture with the vinaigrette.

6. 6

   Season with salt and white pepper and toss to combine.

7. 7

   Sprinkle fennel fronds over salad before serving.