Salad of Beet and Fennel with Orange Vinaigrette

Ingredients

• baby frisée
  1 head
• each baby beets

  washed, dried, and greens cut to ¼ inch
  12 unit
• each garlic cloves
  3 unit
• each strips Reggiano parmesan cheese

  sliced with a potato peeler into long strips
  12 unit
• oranges

  segmented. Reserve ½ of 1 orange rind for roasting the beets. Slice with no pith.
  2 unit
• bulb fennel

  sliced paper thin
  1 unit
• up to ¾ cup peanut oil
  1 unit
• salt and pepper to taste
  1 unit
• orange reduction
  ¼ cup
• (or more) rice vinegar
  2 tablespoons