Contributed by (Recipe adapted from “Boxed Greens” at www.boxedgreens.com)

Ingredients

2 medium Navel oranges
1 Tbs Olive oil
1 Tbs White wine vinegar
¼ tsp crushed dried Rosemary
1 large fresh Fennel
4 large Lettuce leaves (Revolution Lettuce will work well)
1 Tbs broken Pecan pieces (optional)

Instructions

Grate ¼ tsp orange zest from one of the oranges. Juice the orange, whisk in orange zest, olive oil, wine vinegar, and rosemary. Set aside. Cut off and discard peel from remaining orange. Thinly slice orange crosswise and set aside. Trim fennel head and cut lengthwise into quarters. Remove and discard core. Slice fennel quarters crosswise. Mix the fennel with the orange juice-oil mixture. Cover and refrigerate for 15 minutes. When ready to serve, place crisped lettuce leaves on 4 individual salad plates. Top with fennel mixture and orange slices. Sprinkle each with some of the pecan pieces. Serve immediately.

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