Make ahead note:

Salad can be prepped and then composed on plates at the very end.

Ingredients:

• 4 small to medium fennels, thinly sliced
• 1/2 red onion, thinly sliced
• 4 oranges, peeled with pith removed, thinly sliced
• 1/2 cup extra virgin olive oil
• 2 Tbl balsamic vinegar
• 1 head of Boston lettuce
• Salt and pepper to taste

How to deal with the fennel? We will only use the bulb. Cut the fennel in half vertically. Cut off the tip of the base. You will see a v-shaped heart on each half. Cut around the heart and it will pop out. Discard. Thinly slice the bulb horizontally.

Place lettuce on plates. Put two pieces of fennel on each plate. Add orange and onion. Whisk oil and vinegar together with salt and pepper. Drizzle with dressing and serve.

Serves 8