| 1. |
Wash the fennel well and dry it. Remove the top part from the bulb, cut the bulb in half, then slice thinly. Put into a medium bowl. |
| 2. |
Peel the avocado, cut it in half, then chop into approximately half-inch cubes, then add them to the bowl with the fennel. |
| 3. |
Peel the orange, removing all of the white pith, then separate it into individual wedges. Add the wedges to the bowl. |
| 4. |
In a ramekin, whisk the olive oil, vinegar, salt and pepper together until they're well-blended. Drizzle over the salad and toss gently. Serve or chill for later. |
| 5. |
Note: white wine can be used instead of cider vinegar. |
