1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.
Copyright 2016 Television Food Network, G.P. All rights reserved.