Citrus Salad With Fennel Fronds For 2 - cooking recipe

Ingredients

Salad
1 valencia orange, peeled and segmented (original recipe specified naval oranges)
1 blood orange, peeled and segmented
1/4 small red onion, sliced thinly (I cut them into thin crescents)
2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition)
Dressing
1 blood orange, juiced
1 1/2 tablespoons extra virgin olive oil (reduced from 2 tablespoons)
1 1/2 teaspoons white balsamic vinegar
1/4 teaspoon unbleached white sugar
salt and pepper, to taste
Garnish
1 tablespoon fennel leaves, rough chopped

Preparation

Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.