Servings: Serves 8
Whisk all ingredients in a small bowl until blended.
Halve fennel lengthwise. Thinly slice each half using a mandoline or small handheld slicer.
In a large serving bowl, toss fennel with lemon juice. Add mesclun, oranges, olives, parsley, and half the Parmesan. Drizzle dressing over salad and toss gently until thoroughly blended. Sprinkle with remaining Parmesan and serve immediately.
From the September 2002 issue of O, The Oprah Magazine
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