Blood Orange and Fennel Salad This crisp and refreshing salad would go particularly well with roasted chicken or veal. Makes 4 Servings
	Ingredients: 2 fennel bulb 2 blood or navel oranges 1 small red onion 1/2 cup orange juice 1/4 cup sherry vinegar, or 1 tablespoon dry sherry and 3 tablespoons good-quality red wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 6 basil leaves
	Instructions: 1. Trim the fennel, removing stalks, fronds, and woody 1/4 inch off the bottom. 2. Cut fennel into vertical slices as thin as possible. 3. Peel oranges, removing all the white pith. Segment or slice thinly. 4. Alternate slices of fennel and orange on platter in concentric circles. 5. Cut onion into very thin rings. (You should be able to see the blade of the knife as it cuts through each slice.) 6. Spread rings over fennel and oranges. 7. Mix orange juice, vinegar, olive oil, salt, and pepper together and pour over fennel, oranges, and onion. 8. Stack basil leaves on top of each other and roll tightly as if making a cigar. 9. Cut across roll making thin shreds. (This is called a chiffonade.) Sprinkle over salad. 10. Let salad sit at room temperature 1 hour before serving

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