Recipe courtesy of Gourmet Magazine
Episode: Double Duty
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20 min
20 min
6 servings



Make Dressing: In a bowl, whisk together all the ingredients. Dressing may be made 1 day ahead and chilled, covered.

Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.

Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

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