Category: Salads

-JUDI M. PHELPS

4 Oranges, peeled and thinly sliced

2 small Bulbs fennel

1/4 cup Extra-virgin olive oil

2 tbsp Grand Marnier

2 tbsp Fresh orange juice

1 Clove garlic, finely minced

Salt

Freshly ground pepper

Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates.



FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads. Garnish individual salads with a few reserved fennel leaves and serve immediately. Makes 4 servings.



Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com