Zesty Orange and Fennel Salad

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Step 1 Finely grate the zest of 1 orange into a medium bowl. SundaySupperMovement.com

Step 2 Using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from the oranges. SundaySupperMovement.com

Step 3 Cut each orange horizontally into 1/4" inch rounds. Squeeze enough to get 2 Tbsp. juice. Add the orange zest , olive oil , salt and pepper , whisking well. SundaySupperMovement.com

Step 4 SundaySupperMovement.com Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks .

Step 5 SundaySupperMovement.com Cut each bulb in half vertically and fennel into slices about 1/6" thick. Transfer the sliced fennel bulbs to a bowl and top with dressing. Marinate for at least 30 minutes.

Step 6 SundaySupperMovement.com Cut 1 small red onion into half-moons.

Step 7 SundaySupperMovement.com Add red wine vinegar to dressing. Season salad with salt and pepper , and top with orange slices . Chop fennel fronds and sprinkle over salad.

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