Fennel Salad Dusted With Sumac

• 1 Fennel Bulb
• 2 Beets
• 2 Oranges
• 2 cups Spring Mix Lettuce
• 4 tablespoons Extra Virgin Olive Oil
• 1 tablespoon finely diced Fennel Fronds,
• 1 tablespoon Lemon juice
• 1/4 teaspoon Sumac
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sumac for garnish
• Fennel fronds for garnish

1. Trim fennel, remove outer layer and cut in half.
2. Slice fennel very thinly either with a knife or mandoline
3. The beets could be roasted or boiled. Both taste just as good in the salad. Cut then into chunks
4. Peel and cut oranges into segments. If you choose to remove the membrane , go ahead. I like it one way or the other.
5. Whisk fennel fronds, oilive oil, sumac, lemon juice, salt and pepper.
6. Start plating with the spring mix. Top with fennel strips, beets, orange segments and fennel fronds.
7. Drizzle dressing over salad.
8. Sprinkle sumac powder over salad and serve.

fennel, beets, oranges, mix lettuce, olive oil, fennel, lemon juice, sumac, kosher salt, ground black pepper, fennel

Taken from food52.com/recipes/21358-fennel-salad-dusted-with-sumac (may not work)