serves 4

• 2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
• 2 medium blood oranges
• 1 tblspn extra-virgin olive oil
• 1 tblspn white wine or champagne vinegar
• salt and freshly ground black pepper, to taste
• 1⁄4 c pistachios, lightly toasted
• 1 tspn fennel fronds, feather parts only, minced
• 1 small jicama, peeld and cut into matchsticks

Place the sliced fennel in a salad bowl. Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom following the curve of the fruit, removing all the white pith, but leaving as much flesh as possible. Repeat with the remaining orange. Slice oranges into sections by cutting between the membrane of each section. Add them and any accumulated juice to the bowl with the fennel, followed by the jicama. Drizzle with olive oil, vinegar, and salt and pepper. Toss well, top with toasted pistachios and minced fennel fronds. Serve.