1 small fennel bulb
3 oranges
1/4 c. crumbled goat cheese
Cumin Vinaigrette
Gently wash and dry butter lettuce leaves. Remove stalks and core from fennel bulb; slice very thinly. Remove small slices from both ends of orange; sit flat end on cutting board and remove peel and pith with vertical slices. Slice oranges into ¼-in. round slices. Arrange lettuce leaves on four salad plates; top with orange slices, fennel slices and crumbled goat cheese. Drizzle with Cumin Vinaigrette. Serves 4.
Cumin Vinaigrette
2 tbsp. white wine vinegar
2 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/4 - 1/2 tsp. ground cumin
1 clove garlic, minced
Combine all ingredients in a small bowl and mix well with a wire whisk until thoroughly blended.
