Ingredients 1 large fennel bulb, cut in half, then very thinly sliced1 Blood orange1 pink Cara Cara orange1 Naval orange2 whole endive, leaves separated1⁄2 cup assorted olives1⁄4 cup pomegranate seedsFennel fronds for garnish Ingredients Citrus Vinaigrette 1⁄4 cup extra virgin olive oil2 Tbs red wine vinegar2 Tbs honey2 Tbs orange juiceSalt & Pepper to taste Directions 1. Place all of the dressing ingredients into a bowl and whisk until slightly thickened.2. Slice or section oranges.3. Arrange endive leaves around the edge of your serving platter.4. Place the fennel in a medium bowl, toss with the vinaigrette, fold in the oranges being careful not to break them up.5. Arrange the fennel and oranges on top of the endive leaves.6. Arrange olives on top. Sprinkle pomegranate seeds and chopped fennel fronds on top. Serve. Source : www.instagram.com
