Orange, Olive and Fennel Salad with Cranberry Vinaigrette » US Cranberries

Ingredients

• For the Vinaigrette - 1 cup fresh or frozen, thawed cranberries
• 1/2 cup fresh orange juice
• 1 tablespoon finely chopped shallot or green onion, white part only
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh lime or lemon juice
• 1/3 to 1/2 cup canola or neutral olive oil
• Kosher or sea salt
• Freshly ground pepper
• For the Salad - 3 large navel oranges, peeled and sliced 1/4 inch thick
• 1 large head fennel, sliced paper thin vertically
• 1 small sweet red onion, peeled and thinly sliced in rings (soak in ice water if the flavor is too strong)
• 2/3 cup mixed country-style olives, such as Nicoise, cracked green or Sicilian