Orange-Fennel Autumn Salad with Citrus-Yogurt Dressing
For dressing, stir together mayonnaise, yogurt, orange juice concentrate, and Pernod in a small bowl.Advertisement
Core and thinly slice fennel bulb (you should have about 2 1/2 cups fennel).
Arrange the fennel, spinach, radicchio, and oranges (or clementines) in a straight-sided, large glass compote or trifle bowl. Serve with dressing. If desired, garnish with reserved fennel leaves.
Tip: If you don't have Pernod on hand, or would rather not use liqueur in the dressing, you can substitute a tablespoon of frozen orange juice concentrate.