3 blood or navel oranges
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra-virgin olive oil

Preparation Instructions:

Use a sharp knife to remove orange peel. Cut oranges into segments, removing all the white pith. Slice end from fennel and remove shoots from top. If exterior of bulb is marred or discoloured, peel with a vegetable peeler. Cut in half and thinly slice.

Whisk vinegar with basil, garlic, salt and pepper. Whisk in oil. Arrange fennel slices and orange segments on serving dishes.

Drizzle dressing over salads and garnish with reserved fennel fronds. Makes 4 servings.