Go Back
Print
Recipe Image
Smaller
Normal
Larger
Recipe
Print Recipe
Pin Recipe
Ingredients
Salad Ingredients:
3
blood oranges or navel oranges
(peeled and cut into thin slices)
1
bulb fennel
(white part thinly sliced, fronds reserved for serving)
1
head Romaine or other leafy green lettuce
(torn into bite sized pieces)
Citrus Vinaigrette Ingredients:
1
teaspoon
fresh orange zest
2
tablespoon
fresh orange juice
1
teaspoon
fresh lemon zest
1
tablespoon
fresh lemon juice
1
teaspoon
fresh lime zest
1
tablespoon
fresh lime juice
¼
cup
rice wine vinegar
½
cup
extra virgin olive oil
1
tablespoon
honey
2
teaspoon
Dijon mustard
1
clove
garlic
(finely minced)
salt and pepper
(to taste)
Instructions
Combine the vinaigrette ingredients in a bowl and whisk together thoroughly to combine.
Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange.
Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste. Top with chopped fennel fronds if desired. Serve immediately.