Orange, Olive and Fennel Salad with Cranberry Vinaigrette

1 cup fresh or frozen thawed cranberries
½ cup fresh orange juice
1 tablespoon finely chopped shallot or green onion white part only
2 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon fresh lime or lemon juice
1/3 to ½ cup canola or neutral olive oil
kosher or sea salt
freshly ground pepper
3 large navel oranges peeled and sliced 1/4 –inch thick
1 large head fennel sliced paper thin vertically
1 small sweet red onion peeled and thinly sliced in rings (soak in ice water if the flavor is too strong)
2/3 cup mixed country-style olives such as Niçoise, cracked green or Sicilian

For the Vinaigrette
In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice; puree. With the motor running, slowly add the oil to the desired consistency.
Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.
For the Salad
Arrange the oranges, fennel and onion attractively on a plate.
Scatter the olives around and drizzle with 3-4 tablespoons of the vinaigrette.
Garnish with the fennel sprigs (the top leafy part of the bulb).
Source:
uscranberries