Romaine and Citrus Salad

1 head Romaine lettuce, cleaned and cut or torn into bite-size pieces
1 cup fennel bulb, thinly sliced
1/2 medium red onion, thinly sliced
6 oz pitted black olives (salt cured if available), drained
3 navel oranges
1/4 cup Aunt Charlene’s Italian Apple Vinegar
1/2 cup Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp DLM 100% Pure Honey
Salt and pepper to taste
1 Tbsp basil, thinly sliced

In a large salad bowl, layer Romaine lettuce, fennel, red onion, and black olives. Cut off the tops and bottoms of the oranges, squeezing the remaining juice from the ends of the oranges into a medium-size bowl. Using a sharp knife, trim off the skin of the orange, removing as much white pith as possible. Remove the sections of oranges from between the membranes using a small knife. Work over the medium bowl, catching any of the orange juice. Place the orange segments on top of the salad. In the medium bowl, whisk together the orange juice, vinegar, olive oil, honey, salt, and pepper. Pour orange dressing over salad and top with basil.

Makes 6 servings