Categories: Salads 
      Yield: 4 servings 
  
      2 ea Fennel bulbs                        1 tb Dill, fresh; chopped 
      1 tb Capers;drained                 
 
----------------------------------DRESSING---------------------------------- 
    1/4 ea Orange; seeded                      2 ts Sugar 
      2 ts Red wine vinegar                  1/2 ts -Salt 
      1 tb Dijon mustard                       4 tb Olive oil 
  
  Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut 
  crosswise into very thin slices. Place in a large bowl with the capers and 
  the dill. Make the dressing. Cut the quarter orange in small pieces and 
  place in the work bowl of a food processor with the vinegar, mustard, sugar 
  and salt. Process until smooth. With the motor running slowly, pour in the 
  olive oil. Pour over the fennel, toss well and serve. SERVES:4 
   
  David Wood "The David Wood Food Book"