Fennel, Orange, and Parmigiano Salad

Ingredients

• Vinaigrette:
• 2 teaspoons grated orange rind
• 6 tablespoons fresh orange juice
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Salad:
• 6 cups very thinly sliced fennel bulb (about 3 small bulbs)
• 6 cups torn Bibb lettuce
• 2 1/2 cups orange sections
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
2. To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.