- 2 fennel bulbs
- 2/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 6 navel oranges, peeled and sectioned
- 9 medium carrots, sliced
- 4 celery ribs, chopped
- 1/2 cup chopped walnuts, toasted
How to Make It
Trim and discard fennel bases, and trim stalks from bulbs. Cut bulbs lengthwise into fourths; cut into very thin slices.
Whisk together olive oil and next 4 ingredients in a large bowl. Add sliced fennel, orange sections, and next 3 ingredients, tossing gently to coat. Serve over lettuce.