Smoked Salmon With Caramelized Fennel And Blood Orange Vinaigrette

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Washington Post

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Ingredients

Sections from 2 blood oranges or 1 pink grapefruit

Sections from 2 tangerines

3 baby fennel bulbs (or 1 large fennel bulb), trimmed, fronds reserved for garnish

1 tablespoon grapeseed or mild olive oil

Juice from 1 lemon

1/3 cup olive oil

1/4 teaspoon ground toasted fennel seeds

Salt and freshly ground black pepper to taste

2 cups mache*

18 slices smoked salmon

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