Fennel Salad

• 3 medium fennel bulbs
• 1 orange, zest of
• 1 teaspoon frozen orange juice concentrate
• 1 tablespoon sherry wine vinegar
• 1 tablespoon chili flakes
• 12 cup extra virgin olive oil
• salt
• orange section
• fennel leaves, chopped roughly

1. Cut the tops off the fennel leaves and save for garnish.
2. Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly.
3. For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together.
4. Add the olive oil and season with salt.
5. Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves.

fennel bulbs, orange, orange juice, sherry wine vinegar, chili flakes, extra virgin olive oil, salt, orange section, fennel

Taken from www.food.com/recipe/fennel-salad-261766 (may not work)