blood orange fennel salad

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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

  • Peel and segment oranges over a bowl. set aside

  • Squeeze membranes over bowl to extract juice (from 3 medium oranges I got about 1/4 cup)

  • Wisk together juice from blood oranges along with all other dressing ingredients set aside.

  • Mix together arugula, radicchio, and fennel, combine with 3tbsps of dressing and add to large plate

  • Top with orange segments, shallots, pecans and mint

  • Enjoy!


 

note: recipe makes additional blood orange vinaigrette, can be stored in the fridge for up to a week

©2020 Whole Health Kitchen by Jessica McQuoid