Grilled Fennel and Endive with Orange Vinaigrette

INGREDIENTS:6 bulbs Ocean Mist fennel bulbs, trimmed and cut into quarters lengthwise, reserve fronds for garnish
12 CVS California Endives™
1 ½ cups fresh orange juice
3/4 cup orange marmalade
6 Tbsp. extra virgin olive oil
3 Tbsp. white wine vinegar
4 garlic cloves, minced
to taste, salt and pepper
12 orange slices, with skin on, for garnish DIRECTIONS:

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