Fennel And Orange Salad
Ingredients
- 1 tablespoon white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 5 navel oranges
- 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)
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