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Roasted Fennel with Orange-Honey Dressing
Ingredients
  • subheading: Fennel:
  • 2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • ¼ teaspoon pepper
  • subheading: Dressing:
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 1 ½ teaspoons white wine vinegar
  • ⅛ teaspoon grated orange zest, plus 1 tablespoon juice
  • Pinch kosher salt
Note: Ingredients may have been altered from the original.
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