FENNEL SNAP-PEA SALAD (SLAW)

This salad goes a long way to add the texture and temperature variation when needed to create more dimension and balance on the plate. Because of the texture we sometimes refer to it as a slaw.
Ingredients
1 medium fennel bulb, raw,  thin cut julienne
1/2 pound snap-peas, blanched just to raise color & flavor, not to cook; then bias cut
1 clove garlic, pasted
1/4 teaspoon each blended, sea salt, ground coriander, and black pepper
2-3 tablespoons EVOO (olive oil)
1 Tablespoon red wine vinegar
1 slice blood orange or Cara cara orange, peeled and sliced into cartwheels for garnish (a garnish that adds a critical dimension here)
Method
Combine all ingredients except orange garnish in bowl; toss to combine and serve with orange garnish