Fennel And Orange Salad With Lemon-Ginger Vinaigrette

• 1/4 baguette, very thinly sliced
• 2 tablespoons white wine vinegar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated peeled ginger
• 1/2 teaspoon coarsely ground black pepper
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 navel oranges
• 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
• 4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

1. Preheat oven to 375u0b0F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
2. Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

white wine vinegar, lemon zest, orange zest, ginger, ground black pepper, kosher salt, extravirgin olive oil, oranges, fennel bulb, mustard greens

Taken from www.epicurious.com/recipes/food/views/fennel-and-orange-salad-with-lemon-ginger-vinaigrette-51187060 (may not work)