Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

The recipe Fennel and Orange Salad With Toasted Hazelnuts and Cranberries can be made in about 45 minutes. This recipe serves 4 and costs 65 cents per serving. One serving contains 167 calories, 2g of protein, and 12g of fat. A mixture of navel orange, cranberries, white-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. 18 people were impressed by this recipe. Christmas will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian

Instructions

1. 1

   Finely grate enough zest from the orange to measure 1/2 tablespoon.

2. 2

   Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.

3. 3

   Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

4. 4

   Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.

5. 5

   Toast hazelnuts on medium heat on a dry skillet.

6. 6

   Toss fennel and oranges with vinaigrette in a large bowl until combined well.

7. 7

   Top with toasted hazelnuts and dried cranberries.

8. 8

   Garnish with a few fennel fronds.

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