Ingredients
- 6 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 cup olive oil
- 12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise
- 20 oranges
- 3 large heads of radicchio
- 1/2 cup thinly sliced fresh mint leaves
Directions
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.
