Blood Orange and Fennel Salad

• 3
  
  blood oranges (use navel oranges if blood oranges are out-of-season)
  
• 1
  
  large fennel bulb
  
• 4
  
  teaspoons white wine vinegar
  
• 4
  
  teaspoons finely chopped fresh basil
  
• 1
  
  clove garlic, minced
  
• ¹⁄₄
  
  teaspoon salt
  
• ¹⁄₄
  
  teaspoon freshly ground black pepper
  
• ¹⁄₄
  
  cup extra virgin olive oil
  

directions

• Use a sharp knife to remove orange peel.
• Cut oranges into segments, removing all the white pith.
• Slice end from fennel and remove shoots from top (reserve shoots).
• If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
• Cut in half and thinly slice.
• In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
• Arrange fennel slices and orange segments on individual serving dishes.
• Drizzle dressing over salads and garnish with reserved fennel fronds.