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20 minutes
Prep: 20 minutes
Cook: 0 minutes
131 calories per serving view nutrition facts
4 servings
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| 2 | each | fennel bulbs | |
| 1 | tablespoon | capers | drained |
| 1 | tablespoon | dill weed | fresh, chopped |
| Dressing | |||
| 1/4 | each | orange | seeded |
| 2 | teaspoons | red wine vinegar | |
| 1 | tablespoon | dijon mustard | |
| 2 | teaspoons | sugar | |
| 1/2 | teaspoon | salt | |
| 4 | tablespoons | olive oil | |
Trim the stalks from the fennel, cut the bulb in half lengthwise.
then cut crosswise into very thin slices.
Place in a large bowl with the capers and the dill.
Make the dressing.
Cut the quarter orange in small pieces and place in the work bowl of 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 1% | Vitamin C | 8% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
