Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens

Ingredients

• 2 medium fennel bulb with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced
• 0.3 teaspoon fennel seeds 
• 6 cups the salad mixed
• 2 tablespoons olive oil 
• 2  onion red thin
• 0.5 cup orange juice 
• 0.5 teaspoon orange zest grated
• 2  cranberry-orange relish 
• 1 cup prune- cut to pieces dried pitted
• 2 tablespoons onion red minced
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• sauce pan
• knife
• whisk

Directions

1. Combine first 3 ingredients in small saucepan. Bring to boil. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes.
2. Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours.
3. Cut into quarters.
4. Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments.
5. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend. Season dressing with salt and pepper.
6. Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl.
7. Combine mixed greens, onion rings, and fennel bulbs in large bowl. Toss with remaining dressing. Divide salad among 4 plates. Top with prunes and orange mixture.
8. Per serving: calories, 250; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
9. Bon Appétit