Orange Fennel Salad

• 1 Tablespoon Freshly Squeezed Orange Juice
• 1/2 Tablespoons Freshly Squeezed Lemon Juice
• 1/2 Tablespoons Rice Vinegar
• 1 Tablespoon Shallot, Minced
• 4 Tablespoons Extra Virgin Olive Oil
• 1 pinch Kosher Salt To Taste
• 1 pinch Freshly Ground Black Pepper, To Taste
• 1 bulb Fennel, Thinly Sliced
• 3 whole Whole Oranges, Peeled And Segmented Between Membranes
• 1/2 cups Dried Cranberries
• 1/2 cups Slivered Almonds
• 1/4 cups Fennel Fronds, Tough Stems Removed, For Garnish

1. Combine orange juice, lemon juice, rice vinegar, and shallot in a small bowl.
2. In a steady stream, add olive oil while whisking constantly.
3. Taste dressing and season with salt and pepper.
4. Toss salad ingredients (sliced fennel, orange segments, cranberries, almonds) with dressing.
5. Garnish with fennel fronds and serve immediately.

freshly squeezed orange juice, freshly squeezed lemon juice, rice vinegar, shallot, olive oil, kosher salt, freshly ground black pepper, bulb fennel, oranges, cranberries, ubc

Taken from tastykitchen.com/recipes/salads/orange-fennel-salad-2/ (may not work)