Fennel & Orange Salad

– courtesy Ritorno, Oakville

Fennel & Orange Salad
For the Lemon Mint Dressing:
2 lemons, zested and juiced
1 clove garlic
1 tbsp basil, stems removed
½ bunch mint
½ tsp kosher salt
½ tsp cracked black pepper
1 oz canola oil
â…“ cup extra virgin olive oil
1 oz red wine vinegar
1 tbsp honey

Place all the ingredients in a blender and purée on high until well combined.

For the Salad:
½ bulb fennel, stem removed and thinly sliced
1 orange, segmented, peel removed
½ cup black olives
¼ cup walnut pieces, toasted
4 oz shaved romano cheese

Dress the fennel in the Lemon Mint Dressing and spread out on a long plate. Garnish with the walnuts, orange, black olives and top with the shaved romano cheese. Serves 2 to 4.