Winter Fennel Slaw With Candied Walnuts

• 1 cup walnut halves
• 2 tablespoons sugar
• 3 bulbs fennel, thinly sliced
• 1 red onion, peeled and thinly sliced
• 4 seedless navel oranges, peeled and cut into segments
• 3/4 cup orange juice
• 1/4 cup white-wine vinegar
• 2 cups canola oil
• 8 drops Tabasco
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons orange zest, removed in thin strips with a zester

1. In a small skillet over medium heat, combine the walnuts, sugar and 1/4 cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes.
2. Remove from the pan.
3. Set aside to cool.
4. In a large mixing bowl, combine the fennel, red onion and orange segments.
5. Set aside.
6. In a medium bowl, combine the orange juice and vinegar.
7. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated.
8. Add the Tabasco and season the orange juice mixture with salt and pepper.
9. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
10. Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.

walnut halves, sugar, fennel, red onion, oranges, orange juice, whitewine vinegar, canola oil, kosher salt, orange zest

Taken from cooking.nytimes.com/recipes/10619 (may not work)