Ingredients

• 2 tablespoons fresh orange juice
• 2 tablespoons Sherry vinegar or red-wine vinegar
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 1 large fennel bulb (sometimes called anise, about 1 pound)
• 3 large navel oranges
• 1/4 cup loosely packed fresh mint leaves

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Instructions

1. Make Dressing: In a bowl, whisk together all the ingredients. Dressing may be made 1 day ahead and chilled, covered.
2. Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.
3. Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.