3 to 4 oranges1 tablespoon fennel seeds 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon sea salt, or more to taste 1 medium fennel bulb, thinly sliced A handful of mixed lettuce (optional)
Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.
In a pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar and pestle or grind in a small spice or coffee grinder.
Combine ground fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk together. Layer orange slices and sliced fennel bulb on serving plates. Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with mixed lettuce.
Another option for salad – Layer in a lot more lettuce to have a more greens-heavy salad.
Adapted from whiteonricecouple.com