Ingredients
2 fennel bulbs
1 tbs dill, fresh, chopped
1 tbs capers
1/4 orange, seeded
1 tbs dijon mustard
1/2 tps salt
2 tsp white wine vinegar
2 tsp sugar
4 tbs olive oil
Preparation
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise in to very thin slices. Place in a large bowl with the capers and the dill. To make the dressing, cut the quarter orange in small pieces and place in a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
