Fennel & orange salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | |
| Salt | ||
| Freshly ground pepper | ||
Directions
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@...