Fennel & orange salad

Yield: 4 Servings

Measure 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

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@...

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