Fennel and Orange Salad

I figured I should follow that disappointing recipe with one that blew our socks off. This was so amazing, I've thought about it nearly every day since we made it.

I was a bit nervous because I heard fennel tastes like licorice, and it did smell that way. But after going to 3 grocery stores to find it, I had to give it a try. I'm so glad I did. It was bright, sweet, crisp and fresh and tasted excellet next to the fish Bean made with a glass of wine.
The only bad part was that we had to let 2 servings of it go to waste! It's not something that will keep in the fridge for tomorrow's leftovers. We'll just have to invite someone over to share it next time.

Fennel and Orange Salad (from Clean Food by Terri Walters)
4 navel oranges
1/2 small red onion, very thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1/4 c. fresh mint leaves, torn (I just realized we forgot to put the mint on ours!)

Remove zest from 2 oranges and set aside. Remove peels and white outer skins from all 4 oranges. Slice into rounds, or separate into segments.

Bring 2 C. water to boil. Place sliced onion in small bowl, cover iwth boiling water, let sit for 30 seconds, then drain well.

In large bowl, toss together orange segments, fennel, red onion, mint leaves and orange zest.

Dressing:
1 tsp. ground coriander
2 TBSP fresh orange juice
2 TBSP red wine vinegar
1/4 tsp. sea salt
3 TBSP extra-virgin olive oil

In separate bowl, whisk together all dressing ingredients and pour over salad.