Blood Orange and Fennel Salad
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
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