This recipe is so easy to brand your own. If you don't have slivered almonds, use Marcona almonds. No almonds, try some pistachios. Walnuts go well with oranges and fennel also. The amounts. Love avocado? Throw in an extra one. I usually do. While you are at it, toast some extra nuts. They are great in the salad, and also good to snack on while you are making the dressing. The dressing. If you want, swap out canola oil for the olive oil. If you are using walnuts for the salad, use a little walnut oil. No white balsamic vinegar? Try Champagne or white wine vinegar, or do you like to use cider vinegar? (Hint: Before you cut the rind from the oranges, grate them. Use some of the rind in the salad dressing. Spread the rest of the rind onto a plate. The next day, as it starts to dry out, spread it more thinly, breaking up any clumps. After a couple of days, when it is good and dried out, place it in a jar. You will have very fragrant dried orange peel.) After you have cut the peel off of the oranges, cut between the membranes to release the segments over a bowl to catch the juice from the oranges. Use some in the dressing and drink the rest.

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