Fennel & Orange Salad

For the salad
2 large fennel bulbs
2 oranges, peeled
1 shallot, finely minced
4 tablespoons dried cranberries
3 tablespoons, sliced roasted almonds
2 tablespoon fresh mint, minced
salt, to taste
freshly ground black pepper, to taste

1. Core the fennel bulbs by cutting a V in the base. Trim off feathery leaves and "fingers", leaving just the bulbs. Slice the bulb thinly.

2. Place the sliced fennel in a salad bowl. Peel the oranges and cut off the bitter white pith. Working over the bowl, cut between the membranes with a paring knife to separate the orange segments, letting any juice drip right into the bowl with them.

3. Add the shallot and toss lightly. Drizzle with the extra-virgin olive oil and red wine vinegar and season with salt and pepper. Sprinkle the cranberries and almonds over the top, garnish with the mint and serve.

For the dressing
4 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar

Mix together.