1 large fennel bulb with fronds (to yield 6 cups, sliced)
4 large radishes
3 seedless oranges
Dressing
1 1⁄2 tbsp fresh orange juice
2 tbsp white balsamic vinegar
1⁄4 cup good-quality, extra-virgin olive oil
Salt and pepper, to taste
Directions
Prepare Salad
Cut off top of fennel bulb and reserve fronds. Cut bulb into quarters and remove most, but not all, of the core. Using mandoline or sharp knife, thinly slice fennel and radishes. Set aside.
Cut peel and pith from oranges and slice into rounds. Set aside in bowl, scraping juices from cutting board and squeezing juice from trimmed orange ends into smaller bowl.
Make Dressing
In smaller bowl, whisk orange juice with balsamic vinegar and olive oil. Season with salt and pepper, to taste.
Assemble Salad
Transfer fennel, radishes and oranges to serving dish. Drizzle with dressing and sprinkle with reserved fronds.
