Fennel and Orange Salad
|Curly endive||4 Ounce, leaves separated and washed (1 bunch)|
|Fennel bulb||1 Small, cut into thin strips|
|Oranges||3 , peeled and segmented|
|Onion||1 , sliced|
|For orange dressing|
|Olive oil||3 1⁄2 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Chopped fresh fennel leaves||1 Tablespoon|
|Grated orange rind||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Place endive on a large serving platter. Arrange fennel, oranges, onion and olives attractively over endive.
2. To make dressing, place oil, vinegar, fennel leaves, orange rind, sugar and black pepper to taste in a screw-top jar. Shake well to combine. Pour dressing over salad and serve immediately.