Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Ingredients

• •1 navel orange
• •1 medium fennel bulb
• •¾ tablespoon white-wine vinegar
• •¼ teaspoon kosher salt
• •⅛ teaspoon ground pepper
• •⅛ cup extra virgin olive oil
• •½ tablespoon orange zest
• •¼ cup hazelnuts
• •1 handful cranberries

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Method

From foodista.com — read the original

1. 1Finely grate enough zest from the orange to measure 1/2 tablespoon.
2. 2Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
3. 3Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
4. 4Whisk 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. 5Toast hazelnuts on medium heat on a dry skillet.
6. 6Toss fennel and oranges with vinaigrette in a large bowl until combined well.
7. 7Top with toasted hazelnuts and dried cranberries.
8. 8Garnish with a few fennel fronds.