Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens

• 1 cup dried pitted prunes
• 1/2 cup orange juice
• 1/4 teaspoon fennel seeds
• 2 oranges
• 2 tablespoons olive oil
• 2 tablespoons Sherry wine vinegar
• 1/2 teaspoon grated orange peel
• 2 tablespoons minced red onion
• 2 medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced
• 6 cups mixed baby greens
• 2 thin red onion rings

1. Combine first 3 ingredients in small saucepan.
2. Bring to boil.
3. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes.
4. Transfer prunes to bowl; reserve juice.
5. Chill prunes until cold, about 2 hours.
6. Cut into quarters.
7. Cut peel and white pith from oranges.
8. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments.
9. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend.
10. Season dressing with salt and pepper.
11. Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl.
12. Combine mixed greens, onion rings, and fennel bulbs in large bowl.
13. Toss with remaining dressing.
14. Divide salad among 4 plates.
15. Top with prunes and orange mixture.

prunes, orange juice, fennel seeds, oranges, olive oil, sherry wine vinegar, red onion, fronds chopped, mixed baby greens, thin red onion rings

Taken from www.epicurious.com/recipes/food/views/prune-orange-fennel-and-red-onion-salad-with-mixed-greens-107474 (may not work)