12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise
20 oranges
3 large heads of radicchio
1/2 cup thinly sliced fresh mint leaves
Directions:
1. Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) 2. Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.
