From CSA member Jacqui Wiltinger

  • 1 large fennel bulb, trimmed and thinly sliced
  • 2 medium oranges
  • 1 TB olive oil
  • 1 TB red wine vinegar
  • salt and pepper
  • 2 TB sweetened, dried cranberries
  1. Place the sliced fennel in a salad bowl.
  2. Slice oranges to divide flesh sections and add to bowl.
  3. Drizzle with olive oil, red wine vinegar, and salt and pepper.
  4. Toss, top with sweetened cranberries, and serve.

From September 25, 2009 Fox & Fawn Farm Newsletter

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