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1
Combine the figs, orange juice, and fennel seeds in a small saucepan and heat to a boil.
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2
Cook, covered, over low heat until the figs are soft and the juice is reduced to 2 tablespoons, 20 to 25 minutes.
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3
Transfer to a bowl and refrigerate until chilled.
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4
This step can be done 1 or 2 days before serving.
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5
Cut the fennel in half lengthwise; place the halves cut side down, and slice into thin half circles.
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6
Finely chop 2 tablespoons of the fernlike fronds and reserve them.
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7
Place the fennel slices in a bowl of iced water and let stand for at least 20 minutes.
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8
Then drain and blot dry.
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9
Grate 1/2 teaspoon zest from one of the oranges, and set it aside.
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10
Cut the peel and the white pith from the oranges.
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11
Working over a bowl to catch the juice, cut between the membranes with a small sharp knife to release the segments.
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12
In a large bowl, combine 2 tablespoons of the fresh orange juice (reserve the remainder for another use) and the 2 tablespoons reserved fig juices with the olive oil, vinegar, garlic, salt, a grinding of pepper, and the reserved grated zest; whisk to blend.
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13
Gently toss the orange segments, minced onion, and reserved fennel fronds together in a medium bowl.
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14
Drizzle with 1 tablespoon of the dressing and set aside.
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15
Add the salad greens and the fennel slices to the dressing and toss to coat.
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16
Divide the salad among 4 salad plates.
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17
Spoon the orange and onion mixture over the salad greens.
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18
Halve the figs and distribute them evenly among the plates.
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19
Garnish with the onion rings, and serve.
