Fennel, Orange, & Olive Salad With A Warm Fennel Dressing

• For the fennel:
• 2 tablespoons extra virgin olive oil
• 1 small fennel bulb (should yield approximately 1 cup)
• For the salad:
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon fennel seed
• 3 fresh thyme sprigs
• 1/4 cup Kalamata olives, pitted and cut in half lengthwise
• 2 blood oranges, at room temperature, or other sweet and juicy variety or a combination

1. Trim the fennel bulb, by cutting off the stem and any bruised leaves. Cut in half through the root end and remove the core. Using a mandoline, or by hand, slice the fennel very thinly.
2. In a medium-size saute pan, heat the olive oil until it shimmers. Add the fennel and saute until translucent (avoid browning it). Remove from heat and set aside.
3. In a small saute pan, add the olive oil, fennel seeds, thyme springs, and olives and warm over low flame for approximately 15 minutes so that all the flavors meld and the fennel seeds and olives soften. Remove from heat and discard the woody part of the thyme sprigs.
4. Cut both ends off the oranges to create flat surfaces. Stand each orange on its end and cut off the peel, starting at the top of the orange and slicing down the side while following the curve of the orange. After all the peel is removed, trim off any remaining pith. Cut the orange crosswise in 1/4 inch slices.
5. To plate the salad, place half the sauteed fennel on each plate. Arrange the orange slices on top. Spoon the warm fennel dressing and olives over the oranges and serve.

fennel, extra virgin olive oil, fennel, salad, extra virgin olive oil, fennel seed, thyme, olives, oranges

Taken from food52.com/recipes/15739-fennel-orange-olive-salad-with-a-warm-fennel-dressing (may not work)