A refreshing blood orange and fennel salad. Fresh greens combined with avocado, mint, radish, parmesan cheese and walnuts topped with a citrus vinaigrette.
ingredient
- 1 fennel bulb
- 2 blood oranges
- 1 Navel orange
- 3 cups baby spinach
- 3 cups red leaf lettuce
- 2 cups baby kale
- 1 tablespoon thinly sliced mint
- ½ avocado, thinly sliced
- 4 radish, thinly sliced
- ¼ cup chopped walnuts
- ¼ cup shaved Parmesan cheese
- 2 tablespoons honey
- 2 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- 1 tablespoon minced shallots
Directions
- Cut the Fennel – Use a sharp chef's knife to remove the stalk from the bulb. Cut the bulb root side down into halves, then into quarters. Thinly slice the fennel about ⅙" thick crosswise, starting from the stem to the root end. Set aside.
- Prepare the Oranges – Use a sharp paring knife to peel the skin away from the blood oranges. Cut the flesh into orange segments. Squeeze the leftover pulp, reserving 2 tablespoons of juice for the vinaigrette. Cut the Navel orange into segments. Set aside.
- Assemble the Salad – In a large bowl, gently combine spinach, lettuce, kale, and mint. Top with fennel, avocado, radish, blood orange, navel orange, walnuts, and parmesan cheese.
- Make the Vinaigrette – In a medium bowl, combine honey, blood orange juice, vinegar, and shallots. Gradually whisk in the olive oil until a lightly thickened dressing is formed. Season with salt and pepper to taste.
- To Serve – Wait to pour the vinaigrette into the salad until right before serving.
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