Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Photo by: G.

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Food 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

Recipe preparation:
1 Finely grate enough zest from the orange to measure 1/2 tablespoon. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes. 2 Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them. 3 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. 4 Toast hazelnuts on medium heat on a dry skillet. 5 Toss fennel and oranges with vinaigrette in a large bowl until combined well. 6 Top with toasted hazelnuts and dried cranberries. Garnish with a few fennel fronds.

Recipe source: Foodista recipe