Ingredients
1 fennel bulb with fronds (about 3/4 pound)4 medium oranges, peeled and sliced1/3 cup orange juice4 teaspoons olive oil1 tablespoon grated orange zest1/4 teaspoon salt1/8 teaspoon pepper Pomegranate seeds, optional
Preparation
Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; reserve remaining fennel for another use. Place fennel slices in a large bowl. Add orange slices.
In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds and, if desired, pomegranate seeds.
