Fennel and orange salad


1 bulb fennel sliced thin, reserve the tops
2ea naval orange
1 cup pommace olive oil
cup white balsamic vinegar
tt salt and pepper
 



1. Cut out core of fennel bulb and slice thin and place in cold water.
2. Peel the zest of the oranges, cut into segments and reserve.
3. Squeeze the juice from remaining pulp and place in a bowl.
4. Add olive oil, white balsamic and salt and pepper.
5. Toss sliced fennel with citronette top with fennel tops and serve.
6. Cut out core of fennel bulb and slice thin and place in cold water.
7. Peel the zest of the oranges, cut into segments and reserve.
8. Squeeze the juice from remaining pulp and place in a bowl.
9. Add olive oil, white balsamic and salt and pepper.
10. Toss sliced fennel with citronette top with fennel tops and serve.
11. Cut out core of fennel bulb and slice thin and place in cold water.
12. Peel the zest of the oranges, cut into segments and reserve.
13. Squeeze the juice from remaining pulp and place in a bowl.
14. Add olive oil, white balsamic and salt and pepper.
15. Toss sliced fennel with citronette top with fennel tops and serve.

Catering to your Tastes, Pottstown, Pa  610-326-4787