Blood Orange and Fennel Salad

DIRECTIONS

• Use a sharp knife to remove orange peel.
• Cut oranges into segments, removing all the white pith.
• Slice end from fennel and remove shoots from top (reserve shoots).
• If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
• Cut in half and thinly slice.
• In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
• Arrange fennel slices and orange segments on individual serving dishes.
• Drizzle dressing over salads and garnish with reserved fennel fronds.