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Fennel and Orange Salad

1 large orange
2 fennel bulbs, quartered and sliced thin
1 1/2 tablespoons extra virgin olive oil
Salt to taste
black pepper, freshly ground to taste

1. Peel the orange and cut into quarters, cutting each into thin slices. Combine with the sliced fennel and dress with the oil. Salt and pepper to taste.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.