• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.

• 1/4 baguette, very thinly sliced
• 2 tablespoons white wine vinegar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated peeled ginger
• 1/2 teaspoon coarsely ground black pepper
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 navel oranges
• 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
• 4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

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