Fennel And Orange Salad With Toasted Hazelnuts And Cranberries

1. 1

   Finely grate enough zest from the orange to measure 1/2 tablespoon. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.

2. 2

   Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

3. 3

   Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.

4. 4

   Toast hazelnuts on medium heat on a dry skillet.

5. 5

   Toss fennel and oranges with vinaigrette in a large bowl until combined well.

6. 6

   Top with toasted hazelnuts and dried cranberries. Garnish with a few fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.