Thinly shave the raw fennel. Use a food processor or mandolin or the like. Peel and segment the fruit. Squeeze whatever excess juice you can and reserve.Shave the onion. Toss onion and fennel together, using reserved juice as a base, add olive oil salt and pepper to make the dressing. Toss with fennel, toss in fruit segments, and mix lightly with salad greens. Serve immediately.
Nancy and Tim Bass - Sunburst Tomato