2 medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced
0.3 teaspoon fennel seeds
6 cups baby greens mixed
2 tablespoons olive oil
2 onion rings red thin
0.5 cup orange juice
0.5 teaspoon orange peel grated
2 oranges
1 cup prune- cut to pieces dried pitted
2 tablespoons onion red minced
2 tablespoons sherry wine vinegar
Equipment
bowl
sauce pan
knife
whisk
Directions
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.
Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours.
Cut into quarters.
Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments.
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.
Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl.
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.
Per serving: calories, 250; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
