Fennel and Orange Salad

April 5, 2012 at 9:44 pm Leave a comment

1 fennel bulb, thinly sliced or shaved
2 blood oranges, supremed, reserving the juice (actually, any variety of orange works)
1 tablespoon olive oil
1/4 cup walnuts, chopped
salt and pepper

Arrange fennel and orange on a plate
sprinkle with nuts and a few fennel fronds

Mix reserved orange juice, oil, salt, and pepper
pour over fennel and orange

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Entry filed under: For One or Two, Sides & Salads. Tags: , , .

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