Minted Orange and Fennel Salad

1. 1

   Make Dressing: In a bowl, whisk together all the ingredients.

2. 2

   Dressing may be made 1 day ahead and chilled, covered.

3. 3

   Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise.

4. 4

   With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith.

5. 5

   Cut oranges crosswise into 1/4-inch thick slices.

6. 6

   Arrange fennel and orange decoratively on a platter and scatter with mint.

7. 7

   Whisk dressing and drizzle over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.