Zubereitung

1. 1

   Finely grate enough zest from the orange to measure 1/2 tablespoon.

2. 2

   Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.

3. 3

   Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

4. 4

   Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.

5. 5

   Toast hazelnuts on medium heat on a dry skillet.

6. 6

   Toss fennel and oranges with vinaigrette in a large bowl until combined well.

7. 7

   Top with toasted hazelnuts and dried cranberries.

8. 8

   Garnish with a few fennel fronds.