photo credit: https://www.epicurious.com/recipes/food/views/citrus-celery-and-shaved-fennel-salad-107403
Gourmet December 2002
This recipe calls for Navel Oranges, but I would use Mandarins instead.
1 TB Cider Vinegar
1/2 tsp Whole-Grain or Coarse-Grain Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 cup Extra Virgin Olive Oil
3 Navels Oranges
2 Grapefruit
2 medium Fennel bulbs, stalks cut off and discarded
3 Celery Ribs, cut diagonally into 1/8” thick slices
Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined. Cut peel, including all white pith from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free form membranes. Squeeze juice from membranes into a small bow, then whisk 3 TB juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut lengthwise into paper thin slices - about 1/16” thick with slicer. Add to fruit with celery and toss