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Ingredients

• 1 navel orange
• 1 medium fennel bulb
• 3/4 tablespoon white-wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper
• 1/8 cup extra virgin olive oil
• 1/2 tablespoon orange zest
• 1/4 cup toasted hazelnuts
• handful of dried cranberries

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Finely grate enough zest from the orange to measure 1/2 tablespoon.
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Step 2

• Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
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Step 3

• Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
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Step 4

• Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.
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Step 5

• Toast hazelnuts on medium heat on a dry skillet.
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Step 6

• Toss fennel and oranges with vinaigrette in a large bowl until combined well.
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Step 7

• Top with toasted hazelnuts and dried cranberries.
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Step 8

• Garnish with a few fennel fronds.
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