The flavor of the orange and fennel blend for a light and lively taste.
● Juice (about ½ cup) plus finely grated zest from one orange ● 2 tablespoons sherry vinegar ● 1 tablespoons honey ● 2 tablespoons apricot preserves ● 1 teaspoon Dijon mustard ● ½ teaspoon roasted and freshly ground fennel seed ● Sea salt and freshly ground pepper to taste ● ¼ cup plus 2 tablespoons extra virgin olive oil ● 2 medium fennel bulbs, each cut into 8-10 wedges ● 1 medium red onion, cut into 12 wedges ● 1 orange, thinly sliced ● ¼ cup
