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2 fennel bulbs, ¼ inch slices
1 small red onion, thinly sliced
2 oranges, slices removed from skins
½ cup extra-virgin olive oil
½ cup white wine vinegar
½ tsp red pepper flakes
1 cup radishes, sliced paper thin
Salt and pepper to tasteMethod
Slice fennel and red onions. Segment the orange by first slicing a little off the top and bottom. Then trim away the orange peel away from the skin and pith with a knife. Use a paring knife to cut between the segments and the connective membrane and pop the segment out. Continue until all segments have been removed. In a large bowl, toss together all ingredients.