Orange and Fennel Salad

I changed this one up more than a little bit, but the basic flavor profile here is delicious and it is a perfect seasonal salad.

This is a Robin Miller recipe and she uses just the orange and fennel and some dried cranberries with a red wine vinaigrette. I shaved my fennel really thinly and tossed with mesclun. Then I added the orange wedges and a different vinaigrette -- used a 1-3 ratio of champagne vinegar to grapeseed oil, added about a tablespoon of fresh orange juice, a tsp. or so of orange blossom honey and about the same about of dijon mustard. Then some salt and pepper and that's it. I forgot to add the dried cranberries but I'm sure they would be delicious.

It turned out to be a very light and fresh-tasting winter salad.

Since I shaved my fennel, it was probably less crunchy than Miller's version, so next time I may add some toasted slivered almonds for crunch.