Fennel and Orange Salad With Toasted Hazelnuts and Cranberries Recipe

Using a paring knife, carefully trim away all the orange peel, making sure to remove any bitter white pith as you go.

Once peeled, cut each orange segment free from its surrounding membranes.

In a small bowl, whisk together the 3/4 tablespoon white-wine vinegar, 1/2 tablespoon orange zest, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground pepper until the salt dissolves.

Slowly drizzle in the 1/8 cup extra virgin olive oil, whisking constantly. Keep whisking until the dressing is well combined and looks emulsified, not separated.