Fennel Salad - Orange, Mint + Honey Lemon Vinaigrette

2 medium fennel bulbs

2 oranges (or 3 smaller)

1 small handful mint leaves (about 1/3 cup loosely packed)

Optional: 2–3 tbsp toasted sliced almonds or pine nuts

Optional: a small piece of red onion or 1 small shallot (very thinly sliced)

3 tbsp olive oil

1 tbsp fresh lemon juice (plus a little zest if you want)

1 1/2 tbsp orange juice (squeeze from one of the oranges)

1 to 2 tsp honey (to taste)

1 tsp Dijon (optional, but helps emulsify)

1/2 tsp kosher salt, plus more to taste

Black pepper

Prep fennel: Trim fronds (save some), remove tough outer layer if needed. Slice very thin (mandoline if you have one). Put in a bowl.

Prep oranges: Cut off peel and pith, then segment the oranges over a small bowl so you catch juices. Squeeze remaining membrane to get extra juice (use for dressing).

Dressing: Whisk lemon juice + orange juice + honey + salt + pepper (+ Dijon if using). Whisk in olive oil until glossy.

Assemble: Toss fennel (and optional onion/shallot) with most of the dressing and let sit 5–10 minutes to soften slightly.

Finish: Gently fold in orange segments and mint leaves (tear larger leaves). Top with toasted nuts if using. Taste and adjust with more salt, pepper, lemon, or honey.

Keep it bright: go heavier on citrus and mint, lighter on onion/cheese so it doesn’t compete with lox vibes.

Make-ahead: you can slice fennel and make dressing ahead; wait to add mint + oranges until right before serving so they stay fresh.