Fennel Citrus Salad

Citrus Fennel Salad    Ingredients   1 large or 2 small or medium fennels, trimmed of their tops 2 blood oranges (you can substitute red or pink grapefruit) 1 avocado 2 teaspoons red wine vinegar 4 tablespoons extra virgin olive oil 1 shallot, finely minced (about 1 tablespoon) 1/2 teaspoon hot mustard (Coleman's is a good brand) 1 teaspoon salt 8 grinds black pepper shaved  Parmigiano-Reggiano Using a mandoline and slice the fennel into very thin slices.  Add to a serving bowl. Use a knife to peel the oranges completely of their skins and pith, leaving only the juicy pulp.  With a sharp knife, cut out the orange wedges and add them to the sliced fennel. Before discarding what remains of the oranges, squeeze out any juice into a small bowl. You'll use this to make the citrus vinaigrette. Cut the avocado in half, remove the pit, and with a soup spoon, scoop out the two halves; cut the avocado into large chunks and add to the bowl with the fennel and orange segments. Measure about 2 tablespoons of the orange juice and place in a small bowl.  Add the red wine vinegar, olive oil, minced shallot, hot mustard, salt, and grinds of black pepper.  With a small whisk or fork, stir until emulsified. Taste and adjust the seasoning -- depending on how sweet or sour the oranges you may want to add a little more vinegar. Pour the dressing over the fennel, orange, and avocado and gently toss to coat.  Let sit for about 5 minutes before serving so that the salt and acid soften the fennel. Top with shaved Parmigiano-Reggiano and serve.  Serves 4 *This recipe is from the Boho Farm Dinner at the Coop Spring 2013. Bon Appétit!