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
- Place the sliced fennel in a salad bowl.
- Slice oranges to divide flesh sections and add to bowl.
- Drizzle with olive oil, red wine vinegar, and salt and pepper.
- Toss, top with sweetened cranberries, and serve.
From September 25, 2009 Fox & Fawn Farm Newsletter