Light Bulb Salad

When recently faced with unexpected guests for lunch, I decided to make a special but simple fennel, orange and fig salad as a main course. I purchased the other items on the menu.

I served the salad mounded in the centers of dinner plates surrounded by store-bought garnishes of prosciutto, sliced roast chicken and small servings of creamy goat cheese. Warm, crusty French bread was served on the side. For dessert, I bought a trio of sorbets and offered them with chocolate Florentine cookies from a bakery.

MIXED GREENS SALAD WITH FENNEL, ORANGES AND FIGS

DRESSING

1 1/2 teaspoons grated orange peel

1 1/2 tablespoons orange juice

1 1/2 tablespoons white wine vinegar

1/4 teaspoon salt

Freshly ground black pepper

1 1/2 tablespoons olive oil

SALAD

1 bulb fennel

2 large navel oranges

6 dried Black Mission figs, stemmed and thinly sliced lengthwise

5 to 6 cups mixed greens, preferably mesclun mix, cleaned and dried

Salt

Freshly ground black pepper

6 ounces thinly sliced prosciutto, optional

1 (2 1/2- to 3-pound) roasted chicken, skinned and sliced, optional

5 ounces goat cheese, sliced, optional

DRESSING

Whisk together orange peel and juice, vinegar, salt and several grinds black pepper in nonreactive mixing bowl. Whisk in olive oil. (Note: Dressing can be prepared 3 to 4 hours ahead. Cover and refrigerate. Bring to room temperature and whisk well before using.)

SALAD

Remove stems from fennel bulb and discard. Halve bulb lengthwise and remove tough triangular core and discard. Cut fennel lengthwise into very thin strips. Place in salad bowl.

Cut away skin and all white pith from oranges and slice into segments. Add to salad bowl. Add figs and mixed greens and toss well. Add 2/3 Dressing and toss. Taste and add salt and pepper if needed.

Mound salad in center of 4 dinner plates and drizzle with remaining Dressing. Serve as is or surrounded by slices of prosciutto, chicken and goat cheese.

4 servings. Each serving without prosciutto, chicken or goat cheese:

174 calories; 244 mg sodium; 0 cholesterol; 6 grams fat; 32 grams carbohydrates; 3 grams protein; 2.27 grams fiber.