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)
- salt and pepper (to taste)
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)
Instructions
- Combine the vinaigrette ingredients in a bowl and whisk together thoroughly to combine. Let sit 15-20 minutes before serving.
- Arrange the lettuce on each plate and top with slices of fennel and orange.
- Drizzle with Citrus Vinaigrette and season with salt and pepper, to taste.
- Top with chopped fennel fronds if desired. Serve immediately.