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1 fennel bulb
Remove peel and pith from oranges, slice thinly.
Wash fennel and slice thinly.
Arrange slices on a large, beautiful platter, alternating fennel and orange slices overlapping. Drizzle them with olive oil and balsamic vinegar to your taste. A little goes a long way.
You might want to wash the orange before slicing and zest the skins into curly little shreds to sprinkle a few on top.
Posted by Lori Cahan-Simon
Nutritional Info Per Serving: N/A
2 blood oranges
Olive oil
Balsamic vinegar