makes 4-6
- 2 med fennel bulbs, trimmed and julienned
- 1/2 red onion, thinly sliced
- 1 tsp balsamic vinegar
- 2 T soy sauce
- 1 T orange juice
- 1 T minced fresh ginger
- 1/2 cup olive oil
- salt and pepper
- 1 medium orange, peeled
- 1 T fresh lemon juice
- Put the fennel and onion in a large bowl.
- Whisk together the vinegar, soy sauce, orange juice, ginger, and olive oil in a small bowl. Pour over the fennel and onion and toss well. Season to taste with salt and pepper. Chill the salad for 1 hr.
- Slice the peeled orange into thin round