Blood Orange and Fennel Salad Recipe

Directions:

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