PH's FENNEL-ORANGE SALAD
One bulb of fresh fennel (should be white, no brown/yellow spots, with plenty of green fronds on top)
½ a small red onion
Juice of ½ a lemon or to taste
1 tsp of honey or to taste
1-2 tablespoons olive oil
salt and pepper to taste
Remove the bottom of the fennel bulb which is woody and tough. Cut off the top stalks of the fennel, reserving some of the feathery green fronds to garnish the salad. Slice the fennel bulb into paper thin slices. Slice the red onion also into paper thin slices. Peel the orange with a knife and cut into clean sections, so that only membrane remains left over. Put the fennel slices, onion slices, and orange slices into a bowl, and squeeze the remaining orange juice from the membrane over the vegetables.
In a cup, mix oil, honey and lemon juice until it is emulsified. Pour over the fennel mixture. Season with salt and pepper, garnish with reserved fennel fronds.
Recipe can easily be doubled or tripled. Can be refrigerated, but should be served at room temperature.