Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 4 \N | 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 \N | Clove garlic; finely minced |
| \N \N | Salt |
| \N \N | 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