Ingredients
2 large fennel bulbs2 tablespoons olive oil1 tablespoon butter6 tablespoons orange juice3 tablespoons lemon juice1 teaspoon salt1/2 teaspoon coarsely ground pepper2 large navel oranges, peeled and slicedSalad greens
Preparation
Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender.
Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes.
Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.
