1 small fennel

1 carrot

2 radishes

1/4 cup (60 ml) white wine vinegar

1/4 cup (60 ml) olive oil

4 oranges, peels and pith removed

Using a mandoline, thinly slice the fennel bulb. Reserve the fronds. Slice the carrot and radishes into very thin rounds.

Plunge the sliced fennel, carrot and radishes into a bowl of ice water. Add 2 tbsp (30 ml) of the vinegar. Let soak for 10 minutes or until crisp and starting to curl. Drain and pat dry with paper towel.

In a bowl, combine the oil and remaining vinegar. Season with salt and pepper.

Slice the oranges into rounds and arrange on plates. Top with the crisp vegetables and garnish with fennel fronds. Drizzle with the dressing and serve.

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