Frisée With Blood Oranges And Fennel

• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced shallots
• About 1/2 tsp. kosher or fine sea salt
• 1 large fennel bulb
• 4 medium blood oranges
• 2 small heads frisee, about 4 oz. each before trimming
• 1/2 cup coarsely chopped flat-leaf parsley
• Freshly ground black pepper
• 1/2 lemon, optional

1. Combine oil, shallots, and a generous pinch of salt in a small bowl.
2. Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.
3. Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit. Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.
4. Remove core and any bitter-tasting dark green outer leaves and leaf tips from frisee. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.
5. Combine frisee, fennel, and parsley in a serving bowl. Add orange segments to frisee, leaving juice behind. Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like. Serve immediately.
6. Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frisee in a paper towel, put in a plastic bag, and chill.
7. Note: Nutritional analysis is per 1-cup serving.

extravirgin olive oil, shallots, kosher, fennel bulb, oranges, before trimming, flatleaf parsley, freshly ground black pepper, lemon

Taken from www.myrecipes.com/recipe/frisee-with-blood-oranges (may not work)