Orange, Fennel and Endive Salad
A crisp and crunchy salad puts brightness on the holiday brunch table. Fennel fronds are the fluffy green sprigs that look like dill on top of the fennel.
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Ingredients
- 3 navel oranges
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons minced fennel fronds
- 3/4 teaspoons grated orange rind
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1/2 fennel bulb
- 2 Belgian endive
- 2 boston lettuce torn
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