1. Cut off root end and feathery tops of the fennel at the base of the stalks. Remove outer layer of the bulb and discard. Halve fennel bulb lengthwise, rinse thoroughly in fresh water, and slice in thin half-moon slivers. Add to a large bowl.
2. Cut oranges in half across the equator. Use a paring knife to cut sections from the pith and add to the fennel. Squeeze juice from orange skins into a measuring cup. Add enough lime juice to make 1/2 cup. Pour juice into a jar with a tight-fitting lid, stir in salt and ginger, then add dipping oil. Shake until ingredients are well combined.
3. Slice the onion quarter very thinly and add to the fennel. Rinse and drainthe beans, then add to the bowl. Cut the tomatoes in half and add. Pour ondressing and toss to mix, making sure vegetables are thoroughly coated.
4. Arrange salad on a platter. Sprinkle with cranberries and serve. May bemade a day in advance and stored, refrigerated, in an airtight container.
Source: Hannaford fresh Magazine, March - April 2012