For the Dressing:

• Juice of 1 orange
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon capers

For the Salad:

• 1/2 cup thinly sliced fennel tops
• 1/2 medium red onion, thinly sliced
• 1 orange, peeled, cut in half and thinly sliced
• 1/2 cup sliced cucumber (I used a Kirby)
• 4 cups red leaf lettuce, washed, dried and torn into bite sized pieces, about 1 small head
• Orange slices for garnish