Citrus Salad With Fennel Fronds For 2

• Salad
• 1 valencia orange, peeled and segmented (original recipe specified naval oranges)
• 1 blood orange, peeled and segmented
• 1/4 small red onion, sliced thinly (I cut them into thin crescents)
• 2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition)
• Dressing
• 1 blood orange, juiced
• 1 1/2 tablespoons extra virgin olive oil (reduced from 2 tablespoons)
• 1 1/2 teaspoons white balsamic vinegar
• 1/4 teaspoon unbleached white sugar
• salt and pepper, to taste
• Garnish
• 1 tablespoon fennel leaves, rough chopped

1. Whisk the dressing together and set aside.
2. Arrange the salad ingredients on either a platter or two salad plates.
3. Garnish with the fennel fronds.
4. Pass the dressing.

salad, valencia orange, orange, red onion, radishes, dressing, orange, extra virgin olive oil, white balsamic vinegar, unbleached white sugar, salt, fennel

Taken from www.food.com/recipe/citrus-salad-with-fennel-fronds-for-2-456553 (may not work)