Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

• navel orange1
• fennel bulb1 medium
• white-wine vinegar0.75 tablespoon
• kosher salt0.25 teaspoon
• ground pepper0.125 teaspoon
• extra virgin olive oil0.125 cup
• orange zest0.5 tablespoon
• hazelnuts0.25 cup
• cranberries1 handful

Instructions

1. 1

   Finely grate enough zest from the orange to measure 1/2 tablespoon.

2. 2

   Cut peel, including all white pith, from the orange with a paring knife.

3. 3

   Then cut segments free from membranes.

4. 4

   Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

5. 5

   Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.

6. 6

   Toast hazelnuts on medium heat on a dry skillet.

7. 7

   Toss fennel and oranges with vinaigrette in a large bowl until combined well.

8. 8

   Top with toasted hazelnuts and dried cranberries.

9. 9

   Garnish with a few fennel fronds.