|-JUDI M. PHELPS|
|4||Oranges; peeled and thinly sliced|
|2 smalls||Bulbs fennel|
|¼ cup||Extra-virgin olive oil|
|2 tablespoons||Grand Marnier|
|2 tablespoons||Fresh orange juice|
|1||Clove garlic; finely minced|
|Freshly ground pepper|
Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates.
FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads.
Garnish individual salads with a few reserved fennel leaves and serve immediately. Makes 4 servings. Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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