Fennel and Orange Salad

1 bulb fennel

1 rib celery

8 cups mixed greens

1 orange, divided

1/4 cup candied pecans or walnuts, chopped

1/2 tsp orange zest

1/3 cup vegetable oil

1/4 cup orange juice

3 Tbsp rice wine vinegar

1 Tbsp honey

1 clove garlic, minced or pressed

1/4 tsp black pepper

1/8 tsp salt

Make the dressing: Add all dressing ingredients to a jar with a lid and shake until well combined. Set aside.

Prep the orange: Cut the rind off the orange and cut it into segments. (Save any extra juice for the dressing if you’d like.)

Slice the veg: Thinly slice the celery on the diagonal. Trim fennel stalks (reserve fronds if desired), remove any discolored outer layers, and thinly slice the fennel (a mandoline works great).

Assemble: In a large bowl, combine fennel, celery, and mixed greens.

Dress & finish: Drizzle with dressing and toss well. Top with the chopped nuts and orange segments.

If the fennel bulb is very large, cut it in half (root to stem) before slicing.

Candied pecans add sweetness; plain walnuts/pecans work great too.