Fennel, Orange & Olive Salad with Toasted Breadcrumbs

INSTRUCTIONS

1. First, prepare the breadcrumbs. Combine all the ingredients for the breadcrumbs in a small food processor and pulse a few times until the pecans and breadcrumbs are all the same size. In a medium-sized pan, toast the breadcrumbs on medium heat stirring occasionally for about 5-7 minutes until golden and toasted. Make sure that the breadcrumbs don’t burn.
2. While the breadcrumbs are getting toasted, prepare the ingredients for the salad. Chop off the tops of the fennel bulb and the bottom part. Thinly slice the fennel. Peel the oranges, make sure to remove as much white part as possible. Using a very sharp knife cut out the orange slices from between the membranes. Save the part with the membranes for the dressing. Very thinly slice the red onion.
3. For the dressing, In a medium bowl or a small jar, combine Zucchi Orange Flavored EVOO, and orange juice. You can use the saved membranes and cores from the oranges to get fresh orange juice. Add salt and pepper to taste.
4. To assemble the salad, combine the fennel, orange filets, sliced onion, and kalamata olives in a bowl. Add the dressing and mix. Top with the breadcrumbs.