Warm Fennel Orange Salad

This post was also going to include a new way I was trying to cook pork chops. Unfortunately, I had a leaning process with my instant read thermometer. Here is what I can relay from my learning experience. When taking the temperature of meat that you have been cooking for what appears to be an adequate amount of time, double check that your thermometer is not reading the temperature in Celsius. Because when you cook pork chops to 180 F. before realizing your mistake, they taste like cardboard.

So, I will just post the recipe for this delicious side dish. With perfectly cooked pork chops, this dish is amazing. Fennel and pork are a match made in heaven. The flavors in this dish, aren't what one would normally think of in composing a side. However, they really work well together.

This dish can be made ahead and served at room temperature, also. For me, though, it tastes best nice and warm from the pan. I useually prep all of the ingredients ahead, so putting it together is fast.

Here is the recipe:

Warm Fennel Orange Salad

1 Fennel bulb, tops removed, sliced (reserve some of the fennel fronds for garnish)
1 tsp. olive oil
1 orange, segmented, juices reserved. I package of mandarin oranges will also work if you do nohave a fresh orange.
1/4  Red onions, sliced thinly
2 TBL capers, drained
Salt and pepper to taste
Drizzle of good olive oil

Sauté fennel in a nonstick pan with the olive oil over medium high heat until fennel is softened and beginning to brown. Arrange fennel over bottom of serving plate. Spread red onions, orange segments, and capers over. Drizzle some of the remaining orange juice and good olive oil over the salad. Sprinkle with Chopped fennel fronds and Fleur de sel. Serve immediately or may sit at room temperature until ready to serve.