I'd never had fennel before moving to France. And the description of 'celery and licorice' did not entice me at all. But it really is delicious!
2 bulbs fennel, sliced into 1/2-inch thick slices
salt and freshly ground pepper
2 oranges, peeled and cut into small pieces
1/2 cup orange juice
1 tsp orange zest
4 Tbsp Dijon vinagrette
chopped fresh mint leaves
Heat oven broiler. Brush the fennel with olive oil, then place in cast iron skillet or baking dish. Season with salt and pepper. Broil for 3 to 4 minutes per side or until tips are just blackened and fennel is soft.
Place fennel in a bowl. Place orange pieces on top.
Whisk together the orange juice, zest and vinaigrette in a small bowl. Season with salt and pepper, to taste.
Drizzle vinaigrette over the salad. Sprinkle with mint and serve.