Fennel and Greens Salad Recipe | Valerie Bertinelli

Ingredients

• 1/4 cup fresh orange juice (1 orange)
• 3 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 tablespoon minced red onion or shallot
• 1/4 cup extra-virgin olive oil
• Kosher salt
• freshly ground black pepper
• 2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
• 1 cup thinly sliced breakfast radishes
• 2 oranges, cut into supremes
• 1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
• 1/2 cup roughly chopped roasted, salted pistachios
• 1/4 cup roughly chopped pitted Castelvetrano olives