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Fennel, Orange And Olive Salad

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Ingredients

1 Tablespoon sherry vinegar

1 heaping teaspoon Dijon mustard

A good pinch each of salt and pepper

1/4 cup extra virgin olive oil

About 10 leaves any type of lettuce, torn into bite sized pieces

1/2 a small fennel bulb, sliced crosswise as thinly as possible

10 green olives stuffed with pimentos, sliced crosswise into 3 slices each (possibly fewer olives if you’re not an umami freak – I don’t have a lot of perspective on this issue)

A bit of red onion, sliced very thinly

1 navel orange, peeled and sectioned

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