Orange Fennel Salad

3 fennel bulbs, trimmed, quartered and sliced lengthwise

2 large oranges, peeled and sectioned

1 small red onion, cut in half and sliced thin

1 tbsp. oil cured black olives

3 tbsp. cider vinegar

1 tbsp. Dijon mustard

1 tbsp. olive oil

2 tsp. fresh chopped tarragon leaves

½ tsp. coarsely ground black pepper

¼ tsp. salt

Tarragon sprigs for garnish

 In a large serving bowl, toss the fennel, oranges, onion and olives. In a cup, mix the cider vinegar, Dijon mustard, oil, tarragon, pepper and salt.  Pour the dressing over the fennel mixture, toss to coat.  Let stand for 5 minutes in order to blend the flavours.