From Country Living, December/January 2011
2 large fennel bulbs, trimmed, cored, and thinly sliced, fronds reserved
¼ cup orange juice
2 tbsp. fresh lemon juice
1 tbsp. each chopped fresh parsley and chives
½ cup extra virgin olive oil
salt and fresh ground pepper
4 oranges (preferably Valenica), segmented
2/3 cup pitted olives
Chop reserved fennel fronds. In a small bowl, whisk juices, herbs, and fennel fronds. Slowly add oil until dressing thickens. Season with salt and pepper.
In a large bowl, combine sliced fennel bulbs, oranges, and olives. Gently toss with ½ cup of dressing. Let marinate for 10 minutes. Divide salad into 6 portions and drizzle each with 2 tbsp. of remaining dressing.