Ingredients

• 1/4 C olive oil
• 1 T sherry vinegar
• 1 t orange rind, grated
• 1-1/2 T orange juice
• 1/4 t crushed red pepper
• 3 ea fennel bulbs, thin slice
• 1 C fennel frond, minced
• 2 C orange sections
• 1/2 C pitted green olives, coarse chop

Instructions

1. Whisk together the olive oil, orange juice and vinegar, then mix in the orange rind and red pepper. Season to taste.
2. Toss the fennel, fronds, orange sections, and olive with the dressing.
3. Plate, and serve chilled.

Source: Cooking Light magazine

Contributed by: Skip