1 medium fennel bulb
8 ounces baby spring greens
2 medium oranges
Cut green top of fennel bulb and set aside. Remove any outer leaves that may be browned. Using a kitchen mandolin shave all of bulb except for the core. If preparing ahead of time place in cold water with a little lemon juice to keep from turning brown. Remove peel from one orange and slice into thin segments. Juice the other orange and to use for vinaigrette. Combine all ingredients in a bowl reserving some of the fennel and orange for top. Toss lightly with vinaigrette. Arrange on a platter and top with remaining orange slices, fennel and a few fennel leaves.
Orange Tarragon Vinaigrette
1 small shallot diced
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1/4 teaspoon orange zest
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon back pepper
1 teaspoon chopped fresh tarragon
4 tablespoons extra virgin olive oil
In a small bowl add all ingredients and whisk to combine until completely emulsified.