1mediumfennel bulbcored and thin sliced on a mandolin
1/3cupMarcona almondstoasted and roughly chopped
1/3cupgood quality Spanish olivespitted
Instructions
Whisk shallot, vinegar and honey in a small bowl to blend. Gradually whisk in olive oil. Season vinaigrette with salt and pepper to taste.
Using a small sharp knife, cut all peel and white pith from oranges, and cut between the membranes to release the segments into a small bowl. This technique is called "supreming".
To serve: Toss greens, fennel, orange segments, almonds and olives in large bowl with enough vinaigrette to thoroughly coat. Taste and adjust seasoning with salt and pepper. Serve immediately.