Grilled Fennel and Orange Salad

Ingredients

• For the vinaigrette
• Juice from 1 orange
• Zest from 1/2 an orange
• 2 tablespoons Dijon mustard
• 1/4 cup extra-virgin olive oil
•  
• 2 bulbs fennel, sliced into 1/2-inch thick slices
• Olive oil
• Kosher Salt
• Freshly ground pepper
• 3 oranges, peeled and segmented
• 3 tablespoons sliced almonds, toasted
• 2 tablespoons chopped fresh mint leaves
• Type of fire: direct
• Grill heat: high

Directions

1. In small bowl, whisk together orange juice, zest, mustard, and olive oil to make vinaigrette. Season with salt and pepper to taste and set aside.
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Brush fennel slices lightly with olive oil and season with salt and pepper. Grill fennel over high heat until charred and slightly softened, 3 to 4 minutes per side. Remove from grill and roughly chop, discarding any remaining pieces of core.
3. In large bowl toss together fennel, orange segments, almonds, and mint. Drizzle on vinaigrette and serve.