blood orange fennel salad
Ingredients (Salad)
3 Blood Oranges
2 heaping handfuls arugula leaves
1/2 head of radicchio - chopped
1/2 fennel bulb, cored and thinly sliced (I used a mandoline)
1 small shallot, thinly sliced (I used a mandoline)
1/2 cup chopped pecans
1 handful fresh torn mint
Ingredients (Blood Orange Vinaigrette)
about 1/4 cup blood orange juice
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp maple syrup (optional 2 tbsp honey)
1 tsp sea salt
Directions
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Peel and segment oranges over a bowl. set aside
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Squeeze membranes over bowl to extract juice (from 3 medium oranges I got about 1/4 cup)
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Wisk together juice from blood oranges along with all other dressing ingredients set aside.
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Mix together arugula, radicchio, and fennel, combine with 3tbsps of dressing and add to large plate
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Top with orange segments, shallots, pecans and mint
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Enjoy!
note: recipe makes additional blood orange vinaigrette, can be stored in the fridge for up to a week