Source: The Asparagus to Zucchini Cookbook
1 large fennel bulb
2 T red wine or white wine vinegar
1 t Dijon mustard
salt and pepper
2 T frozen orange juice concentrate, partially thawed
2 T extra virgin olive oil
Remove fronds from the fennel bulb. Cut away the root and slice fennel into very thin pieces. It can also be grated. Make dressing by combining vinegar, mustard, 1/4 t salt and orange juice in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper. Makes 3-4 side dish servings.