Fennel Salsa

From: The Dean and Deluca Cookbook

1/4 cup minced red onion
1 cup finely diced fennel
1/2 cup diced peeled orange sections
2 tbsp drained capers
1 tbsp sugar
2 tbsp orange juice
2 tsp minced fresh mint
coarse ground salt to taste
cayenne pepper to taste
1/2 tsp ground cumin

• Soak the red onion in a bowl with cold water for 30 minutes. Drain. Stir in everything else. Let sit at room temperature for 15 minutes. Serve.
   

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