Fennel and Orange Salad
1 medium fennel bulb, fronds removed and kept aside
1/2 cup finely chopped flat-leaf parsley
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon lemon juice
3 tablespoons olive oil
Using a mandolin or very sharp knife, shave fennel into thin slices.
Peel orange and seperate into segments. Remove skin from segments and slice into thin wedges.
Whisk together the mustard, vinegar, lemon juice and olive oil.
Combine fennel, fennel fronds, parsley and greens in a bowl. Add dressing and toss to combine.