3 fennel bulbs
2 cups mesclun salad mix
2 oranges, segmented
1 orange for juice
1/3 cup pitted olives
1 cup Italian parsley leaves
1/3 cup Delizia Blood Orange Extra Virgin Olive Oil
1 lemon, juiced
1/4 lb. parmesan
salt and pepper
Trim the tops from the fennel and any bruised outer leaves. Cut in half lengthwise and slice thinly. Toss with a squeeze of lemon juice. In a small bowl whisk together the orange juice, olive oil, and salt and pepper.
Combine the fennel, mesclun salad mix, orange segments, olives, and parsley in bowl. Toss gently with the vinaigrette. Shave the parmesan over the top and serve.
Makes 6 servings