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Orange and Fennel Salad
From the kitchen of Shamagne Leland-St. John

1 large fennel bulb, trimmed and thinly sliced
2 medium blood oranges, peeled
½ cup garbanzo beans, drained
Assorted baby lettuces
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Place the sliced fennel in a salad bowl. Slice oranges
to divide flesh sections and add to bowl. Add the
garbanzo beans and 1 hand full of lettuce per person
being served.

Drizzle with olive oil, red wine vinegar, and salt and
pepper. Toss, top with the cranberries and serve.


 

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