Roasted Fennel with Orange-Honey Dressing | America's Test Kitchen

Ingredients

• 2 fennel bulbs , bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded
• 2 tablespoons water
• 1 teaspoon kosher salt
• 3 tablespoons vegetable oil
• 1/4 teaspoon pepper
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons honey
• 1 1/2 teaspoons white wine vinegar
• 1/8 teaspoon grated orange zest plus 1 tablespoon juice
• Pinch kosher salt