Blood Orange and Fennel Salad
Serves 2

Ingredients :
1 small bulb of fennel
1/8 cup lemon juice
1 TBSP Balsamic vinegar
1/8 cup olive oil
1/8 cup mint, minced
salt and pepper
2 blood oranges, peeled and sliced into rounds

Directions :
Remove tops of fennel and set aside for garnish and cut fennel in very thin slices. Combine the remaining items except the oranges in a bowl and mix well. remove 1/2 cup of the dressing and set aside. Toss fennel with remaining dressing and let sit 30-60 minutes. Mound fennel on individual plates. Ring with orange slices and drizzle remaining dressing on oranges and garnish with fennel tops. .

Copyright Chef Bob Older 1997