Grilled Fennel And Orange Salad With Almonds And Mint Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
267
FAT
57%
CHOL
0%
SOD
10%

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Ingredients for 4 servings

Olive oil

Salt and freshly ground pepper

2 bulbs fennel, sliced into 1/2-inch thick slices

2 tablespoons Dijon mustard

3 tablespoons sliced almonds, toasted

3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)

2 tablespoons chopped fresh mint leaves

1/4 cup extra-virgin olive oil

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