Caramelized Fennel, Leek, and Orange Salad

Ingredients

• 1 tablespoon butter
• 1½ tablespoons coriander sugar (or whisk freshly ground coriander with unrefined sugar)
• 1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds
• Extra-virgin olive oil
• 1 fennel bulb, sliced 1/4-inch thick
• 1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal
• round coriander
• 1/4 cup sambuca or ouzo
• Salt and pepper
• Zest of 1/2 orange, for garnish
• 2 tablespoons fennel fronds, chopped or picked, for garnish