Sheffield— I purchased gorgeous bag of sweet navel oranges at the supermarket and happened upon a lovely bulb of fennel, and voila! I decided to make my orange and fennel salad. It is crunchy, ...
Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.