Ingredients:
- 1 navel orange
- 1 medium fennel bulb
- 3/4 tablespoon white-wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1/8 cup extra virgin olive oil
- 1/2 tablespoon orange zest
- 1/4 cup toasted hazelnuts
- handful of dried cranberries
Course: side dish,salad
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