Fennel Orange and Caper Salad

4 Servings

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Fennel Orange and Caper Salad Ingredients

2 Fennel bulbs	2 ts Red wine vinegar
1 tb Capers;drained	1 tb Dijon mustard
1 tb Dill, fresh; chopped	2 ts Sugar
DRESSING	1/2 ts -Salt
1/4 Orange; seeded	4 tb Olive oil

Instructions for Fennel Orange and Caper Salad

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4 David Wood "The David Wood Food Book" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SaladCuisine: Uncategorized