After all the rich holiday foods, it’s detox time for many of you out there (and me) and this recipe fits the bill perfectly. It’s a salad I make each Christmas eve to accompany the bounty of fish dishes we prepare that night. But there’s no reason you can’t enjoy this as a side dish any night of the year. There’s hardly a recipe per se. Just slice fresh fennel very thinly (I used a mandoline), spread it out on a platter and arrange orange slices and dried cranberries on top. Sprinkle with coarse salt, olive oil and white balsamic vinegar. Finito!