-
4    Oranges; peeled and thinly
-sliced
2 sm Bulbs fennel
1/4 c  Extra-virgin olive oil
2 tb Grand Marnier
2 tb Fresh orange juice
1    Clove garlic; finely minced
Salt
Freshly ground pepper

Peel and thinly slice the oranges and fennel. Reserve fennel leaves for
garnish. Arrange orange and fennel slices on 4 salad plates.

FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and
garlic. Season with salt and pepper, and divide evenly among the salads.
Garnish individual salads with a few reserved fennel leaves and serve
immediately. Makes 4 servings.

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