Orange Fennel Salad with Honey and Lemon | Cooking with Julie

Ingredients

• 5 citrus fruits (orange, blood orange, tangerine, or sweet lime), rinds removed cut off and cut into sections
• 1/4 red onion, sliced very thin
• 1/2 medium fennel bulbs sliced thin, plus 2 tablespoons of the fennel fronds
• 1/2 cup black olives (Kalamata or Niçoise)
• 1/4 cup mint, chopped
• 1/4 cup ricotta salata or feta cheese crumbled (optional)
• Juice of 1/2 lemon, about 1 tablespoon
• 1 teaspoon shallot, minced
• 1 tablespoon Champagne vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• kosher salt and freshly ground black pepper to taste