Chef Nick's Shaved Fennel Orange Salad - WSMV News 4

Chef Nick's Shaved Fennel Orange Salad

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Shaved Fennel Orange Salad
Serves 2-4

1 Large bulb of fresh fennel
2 Navel oranges
¼ C Extra Virgin olive oil
1/3 C Chopped pistachios
Salt and pepper to taste

Remove the green top stalk of fennel bulb, reserving the fine leaves. Cut bulb into quarters and remove core. Cut bulb into thin slices, using mandolin if you have one. Set aside. Peel and slice oranges into ¼ in slices. Reserve small ends for a bit of their juice. In a large mixing bowl squeeze fresh orange juice and add olive oil. Season with salt and pepper and whisk to combine. Toss shaved fennel in dressing and set aside. Arrange orange slices on serving plate. Mound dressed fennel on top. Sprinkle with chopped pistachios and top with a few green fennel leaves.

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