Citrus, Celery, and Shaved Fennel Salad

• 1 tablespoon cider vinegar
• 1/2 teaspoon whole-grain or coarse-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 3 navel oranges
• 2 grapefruit (preferably pink)
• 2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded
• 3 celery ribs, cut diagonally into 1/8-inch-thick slices
• Special equipment: a Japanese Benriner* or other adjustable-blade slicer

1. Whisk together vinegar, mustard, salt, and pepper in a large bowl.
2. Add oil in a slow stream, whisking, until combined.
3. Cut peel, including all white pith, from oranges and grapefruit with a paring knife.
4. Working over a bowl, cut segments free from membranes.
5. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette.
6. Drain citrus segments, then add to vinaigrette.
7. Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer.
8. Add to fruit along with celery and toss gently to combine.
9. Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

cider vinegar, wholegrain, salt, black pepper, extravirgin olive oil, oranges, fennel bulbs, celery

Taken from www.epicurious.com/recipes/food/views/citrus-celery-and-shaved-fennel-salad-107403 (may not work)